Serves 4 People
5.0 stars based on
Serving size: 1 serving
Calories per serving: 380 cal
The secret to crispy roasted potatoes is good potatoes, plenty of hot fat, and a bit of love. Despite the very few ingredients called for in this recipe– this recipe does need some loving in terms of setting a timer the moment the water begins to boil for the potatoes, and tossing the potatoes a couple times when they’re in the oven.
I’ve used duck fat here– it adds a nice savory and indulgent flavor that oil can’t recreate, but feel free to use any oil you’d normally use for roasting vegetables. Goose, chicken, or turkey fat would work wonderfully here too.
I like to use Yukon Gold potatoes here (English friends, I’ve provided alternatives in the recipe)– they make for nice fluffy insides and crispy outsides, but for even crispier potatoes, stick with good ol’ Russet potatoes.
If you want more flavor, aside from just salt and pepper, add your favorite seasoning combination to the flour before dredging the potatoes– I find this works best.
2 lbs / 1kg Russet, Yukon Gold, Maris Piper, or Charlotte Potatoes
1/2 cup / 112g Duck Fat (I used Cage Free Duck Fat from Epic Provisions) or Olive Oil
2 teaspoons all-purpose flour
Sea salt, for seasoning
Pepper, for seasoning, optional
Pour the duck fat into a large roasting pan or large cast-iron skillet (one that allows for all of the potatoes to sit in a single layer). Place the pan in the middle rack of the oven, and preheat the oven to 425F / 210C.
While the oven is preheating, peel the potatoes and cut them into large wedges (about 4 pieces if they’re medium-sized, and 3 pieces if they’re small).
Place the potatoes in a large saucepan (preferably one that has a lid), and fill with enough hot water to barely cover them. Add a few healthy pinches of salt, and wait for the water to boil.
Once the water starts boiling, allow the potatoes to boil, uncovered for exactly 5 minutes. Once 5 minutes is up, drain the potatoes in a colander, and place back in the saucepan. Place the lid on the saucepan, and rattle the pan for a couple seconds. If you haven’t a lid for the pan, shake the pan from side-to-side until you see that the edges of the potatoes are frilled.
After the potatoes have been roughed-up, sprinkle the flour over the top of the potatoes, and stir to evenly coat the potatoes in the flour.
Now, carefully remove the hot pan from the oven and place the potatoes inside the hot duck fat (or oil).The fat will hiss and the potatoes will immediately get a tiny bit of color. Turn the potatoes in the hot fat, and place the pan into the hot oven.
Roast the potatoes in the oven for 15 minutes, then remove them from the oven and casually toss them with a spatula. Return the potatoes to the oven for another 15 minutes, and toss them again. After this, return the potatoes to the oven for another 15- 20 minutes until they’re deeply bronzed around the edges and audibly crispy on the outside.
Season with sea salt and a bit of pepper, and serve right away, allowing any excess fat to drip off the potatoes back into the pan.