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Extra-Crisp Roast Potatoes

Potatoes boiled until just tender, shaken in the colander to rough up their edges, then roasted in hot fat until glassy-crisp outside and fluffy inside.

⏱ 1 hr 20 min (15 min prep, 1 hr 5 min cooking) 🍽 Serves 8 · about 1 cup freezer friendly vegetarianvegangluten freedairy free

In our collection Christmas baking and holiday dinner: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 8 servings
  • 4 lb Russet potatoes, or Yukon-type, peeled and cut in 2-inch chunks
  • 1 tbsp Table salt, for the cooking water (most is poured away)
  • β…“ cup Olive oil, or beef drippings, duck fat or lard
  • 1Β½ tsp Kosher salt
  • 4 sprig Fresh rosemary
  • 6 clove Garlic, smashed, skins on

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, colander, large roasting pan or rimmed baking sheet, metal spatula.

  1. Heat the oven to 425Β°F. Put the potatoes in the pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Simmer 8 to 10 minutes, until the outsides are soft but the centers still firm.
  2. While they boil, put the oil in the roasting pan and heat it in the oven 5 minutes.
  3. Drain the potatoes well and let them steam 2 minutes. Shake the colander hard so the edges turn fluffy and rough.
  4. Carefully tip the potatoes into the hot oil (it will sizzle), turn them to coat, and sprinkle with the kosher salt.
  5. Roast 45 to 55 minutes, turning every 15 minutes, adding the rosemary and garlic for the last 15. They’re done when deep golden and crunchy.
Make aheadParboil and rough up the potatoes up to a day ahead; cool, then refrigerate uncovered. Roast on the day.
❄️ FreezerFreeze parboiled, cooled potatoes on a tray, then bag; roast from frozen, adding 10 minutes.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days. Recrisp in a 425Β°F oven.
πŸ§’ With kidsKids can shake the colander (with the lid on) to rough up the potatoes.
Shared oven swapRoasting alongside the beef at 325Β°F? Give them 70 to 80 minutes, then crisp them at 450Β°F with the Yorkshire puddings.

Goes well with

πŸ₯© Standing Rib Roast (Prime Rib)πŸ₯• Honey-Roasted Carrots and Parsnips

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Fresh vs. dried herbs

An original Teddy Rook Book recipe, written for our Christmas baking and holiday dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.