Golden Roast Potatoes with Crisp Edges
Fluffy-centered roast potatoes with a crackly, golden crust—made slowly and simply, the way a Sunday kitchen likes it. Parboiling and roughing up the edges is the quiet trick that turns humble potatoes into something truly comforting.
There’s a particular calm that settles in when the oven has been on for a while and the house starts to smell like roasting. These potatoes are the kind you turn with patience, letting the edges catch and deepen while the middles stay soft. They’re made for lingering at the table, gravy nearby, and no need to hurry.
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 5 min
Servings
6
Ingredients
Potatoes
- •2 lb (900 g) floury potatoes (Russet, Yukon Gold, or Maris Piper), peeled and cut into large chunks
Parboil & rough-up
- •1 1/2 tsp kosher salt, plus more for the water
- •1/2 tsp baking soda (helps create a starchy, craggy surface)
Roasting fat
- •5 Tbsp duck fat, beef dripping, or olive oil
Aromatics (optional but lovely)
- •4 garlic cloves, lightly crushed
- •2–3 sprigs fresh rosemary or thyme
To finish
- •Flaky salt, to taste
- •Freshly ground black pepper, to taste
Instructions
- 1
Heat the oven to 450°F (230°C). Place a sturdy roasting pan (or rimmed sheet pan) in the oven to preheat.
- 2
Bring a large pot of water to a boil and salt it generously (it should taste pleasantly salty). Add the potatoes, 1 1/2 tsp kosher salt, and the baking soda. Reduce to a steady simmer and parboil until the outsides are tender and slightly yielding, 8–10 minutes (a knife should meet little resistance at the edges).
- 3
Drain well, then return the potatoes to the hot pot. Let them steam dry for 2 minutes. Put the lid on and shake the pot firmly for 10–15 seconds to rough up the surfaces—those floury, craggy edges are what turn crisp and golden.
- 4
Carefully remove the hot pan from the oven. Add the duck fat (or dripping/olive oil) to the pan and return it to the oven for 3–5 minutes, until the fat is shimmering-hot.
- 5
Tip the potatoes into the hot fat (it should sizzle). Turn them gently to coat, then spread into a single layer with space around each piece. Add the crushed garlic and herb sprigs if using.
- 6
Roast for 25 minutes, then turn the potatoes. Roast 20–30 minutes more, turning once more if needed, until deeply golden with crisp edges and fluffy centers (total roasting time 45–55 minutes).
- 7
Remove from the oven. Discard herb stems if desired, then finish with flaky salt and black pepper. Serve hot, ideally with gravy or alongside a roast.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.