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–+ servings
golden brown roast potatoes with fresh rosemary and salt

The Best Roast Potatoes

Crispy on the outside, fluffy on the inside — these roast potatoes are golden perfection. Learn the secrets to getting them ultra-crispy with simple steps and minimal fuss.
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Author: Miranda | My Anosmic Kitchen
Prep 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings :8 people

Ingredients
  

Parboiling

  • 8 to 10 potatoes, peeled & cut into large chunks
  • 1/2 tsp coarse salt, for boiling

Fat

  • 3/4 cup duck fat
  • 100 grams unsalted butter

Prep

Serving

  • 1/2 tsp maldon sea salt
  • fresh rosemary roughly chopped
  • fresh thyme

Instructions 

  • Preheat oven to 210°C (410°F).
  • Toss peeled, cut potatoes with salt, pepper, and olive oil.
  • Parboil in salted water for 8–10 minutes. Drain and shake in pot to rough edges.
  • Heat duck fat and butter in roasting pan until shimmering.
  • Add potatoes to hot fat, cut-side down. Roast 20 mins without turning.
  • Turn once and roast another 10–15 mins until golden.
  • Serve with Maldon sea salt, rosemary, and thyme.

Notes

  • Ensure fat is very hot before adding potatoes.
  • Leave oven closed for first 25–30 mins for even crisping.
  • Spread potatoes in a single layer to avoid steaming

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 30gProtein: 4gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 46mgSodium: 302mgPotassium: 719mgFiber: 4gSugar: 1gVitamin A: 316IUVitamin C: 33mgCalcium: 24mgIron: 1mg
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