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The Ultimate Crispy Roast Potatoes: Fluffy Inside, Golden Crunch Every Time

Close-up of several perfectly cooked roast potatoes showing a fluffy interior and deeply browned, crispy exterior.
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You deserve roast potatoes that shatter with a perfect crunch on the outside and melt with a fluffy center every time you roast them. Follow these simple steps for the best roast potatoes technique.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup duck fat or vegetable oil (use duck fat for maximum flavor)
  • 2 tablespoons all-purpose flour (optional, for extra crispiness)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary

Instructions

  1. Place the potato chunks in a large pot and cover them with cold, salted water. Add 1 teaspoon of salt to the water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges just start to soften when pierced with a fork. Do not overcook them.
  3. Drain the potatoes completely in a colander. Let them steam dry for 5 minutes.
  4. Gently shake the colander to rough up the edges of the potatoes. This creates the starchy surface needed for a crispy exterior.
  5. In a large roasting pan, heat the duck fat or oil in the oven at 425°F (220°C) for 10 minutes until shimmering hot.
  6. Carefully remove the hot pan from the oven. Add the flour (if using) to the hot fat and swirl to combine.
  7. Gently place the roughed-up potatoes into the hot fat, ensuring they are in a single layer. Turn them to coat.
  8. Return the pan to the oven and roast for 30 minutes.
  9. Remove the pan again. Add the smashed garlic cloves and rosemary sprigs to the pan, tucking them between the potatoes.
  10. Flip the potatoes using a spatula. Roast for another 20 to 30 minutes, or until they are deep golden brown and crunchy.
  11. Remove from the oven, sprinkle with the remaining 1 teaspoon of salt and pepper, and serve immediately. This is a foolproof roast potato method.

Notes

  • For the absolute best results, use duck fat. If you prefer a vegetarian option, use high-heat vegetable oil or beef tallow.
  • If you want Parmesan roast potatoes, sprinkle 1/2 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of roasting.
  • To achieve that tender center, make sure you parboil the potatoes until the outside is just tender, not mushy.

Nutrition

Find it online: https://hungryhearld.com/crispy-roast-potatoes-fluffy-inside-golden/