Crispy Roast Potatoes
also called crispy roast potatoes · roast potatoes · roasties · duck fat potatoes · crunchy potatoes · oven roasted potatoes
- The Bowl Shop
- serves 6
- recipe says 1 hr 15 min
- Vegetables & Sides
Three ways to read this recipe
The table
| 2 lb(900 g; peeled, in 2-in chunks)Yukon Gold potatoes | parboil 8 min in alkaline water | drain and shake hard, then dry 5 min | roll in the hot fat, roast 425°F (220°C) 45 min | salt and scatter rosemary |
| 3 qt(2.8 L)water | ||||
| 2 Tbskosher salt | ||||
| 1/2 tspbaking soda | ||||
| 1/4 cup(60 mL; or beef dripping, or a neutral oil)duck fat | heat the fat on the pan until it shimmers | |||
| 1 tspflaky salt | ||||
| 1 Tbs(leaves only, chopped)rosemary | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1parboil 8 min in alkaline water
2heat the fat on the pan until it shimmers
5salt and scatter rosemary
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 58 min2 of 5 steps give no time
- Needs you
- none given
- What you'll wash
- Three things — the sheet pan, the parboiling pan, a colander
parboil 8 min in alkaline water
8 minwalk awayfrom the start
heat the fat on the pan until it shimmers
not timedfrom the start
drain and shake hard, then dry 5 min
5 minwalk away8 min in
roll in the hot fat, roast 425°F (220°C) 45 min
45 minwalk away13 min in
salt and scatter rosemary
not timed58 min in
- you can walk away
- never timed
You'll need sheet pan
Goes with
See how it is written
>> title: Crispy Roast Potatoes
>> category: Vegetables & Sides
>> tags: potato, roast, duck fat, sheet pan, side
>> counters: The Bowl Shop
>> aka: crispy roast potatoes, roast potatoes, roasties, duck fat potatoes, crunchy potatoes, oven roasted potatoes
>> pairs-with: chimichurri, toum
>> servings: 6
>> time: 1 hr 15 min
>> washing-up: the sheet pan, the parboiling pan, a colander
>> step: parboil 8 min in alkaline water
Parboil @Yukon Gold potatoes{2%lb}(900 g; peeled, in 2-in chunks) in @water{3%qt}(2.8 L) with @kosher salt{2%Tbs} and @baking soda{1/2%tsp} ~simmer{8%min}, until the edge of a chunk crumbles against the side of the pan but the middle still holds.
>> step: drain and shake hard, then dry 5 min
Drain @&(~1)parboiled potatoes{} and shake them hard in the dry pan, lid on, four or five good rattles, until every surface is rough and pasty, then leave them ~dry{5%min} to steam off.
>> step: heat the fat on the pan until it shimmers
Heat @duck fat{1/4%cup}(60 mL; or beef dripping, or a neutral oil) on a #sheet pan{} in the oven until it shimmers and moves like water when you tilt it.
>> step: roll in the hot fat, roast 425°F (220°C) 45 min
Roll @&(~2)roughened potatoes{} in @&(~1)hot fat{} until each one is coated, space them out, and ~roast{45%min} at 425°F (220°C), turning them once at thirty minutes.
>> step: salt and scatter rosemary
Scatter @flaky salt{1%tsp} and @rosemary{1%Tbs}(leaves only, chopped) over @&(~1)roast potatoes{} the moment they leave the oven.