Crispy Roasted Potatoes
Yukon Golds roughed up after a baking-soda boil, then roasted in duck fat until shatteringly crisp.
- Yukon Gold potatoes, cut into 1.5-inch chunks2 lb
- kosher salt, for boiling water2 tbsp
- baking soda, for boiling water½ tsp
- duck fat or beef tallow4 tbsp
- garlic cloves, smashed4
- rosemary sprigs3
- thyme sprigs3
- flaky salt
- fresh parsley, chopped2 tbsp
- 1
Boil the Yukon Gold potato chunks in salted water with the baking soda for 8–10 minutes until just tender but not falling apart. Drain and let steam-dry on the pot for 2 minutes.
high - 2
Return the drained potatoes to the pot off the heat. Add the duck fat or beef tallow, smashed garlic cloves, rosemary sprigs, and thyme sprigs. Toss aggressively for 30 seconds to rough up and shaggy the potato surfaces — this creates the craggy bits that go ultra-crispy.
- 3
Spread the potatoes in a single layer on a heavy sheet pan. Roast at 450°F for 20 minutes, then flip each piece. Roast another 20–25 minutes until deeply golden and crackly.
high450F - 4
Remove from oven, toss with chopped fresh parsley and flaky salt, and serve immediately.
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