Ultimate Crispy Roasted Potatoes

The crispiest roasted potatoes with a fluffy interior.

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Prep Time 10

Cook Time 45

Total Time 55

Calories: 210

Potatoes Yukon Gold or Russet potatoes work best (starchy potatoes = fluffier inside)
Fat Olive oil, duck fat, or melted butter. (Duck fat gives the best flavor if you have it!).
Seasoning Sea salt, black pepper, garlic powder, and smoked paprika.
Herbs Fresh rosemary or thyme adds a beautiful aroma

1 kg Potatoes (peeled and chopped)

1/2 cup Olive Oil (or fat of choice)

1 tsp Salt

1/2 tsp Black Pepper

1 tsp Garlic Powder

2 sprigs Fresh Rosemary

Step 1: Par-boil the Potatoes
Peel the potatoes and cut them into large chunks. Place them in a pot of cold salted water. Bring to a boil and cook for 8-10 minutes (until just knife-tender but not falling apart).
Step 2: Steam Shake (Crucial!)
Drain the water. Let the potatoes sit in the hot pot for 2 minutes to "steam dry." Then, give the pot a good shake to roughen up the edges of the potatoes.
Step 3: Season & Coat
Drizzle the oil (or fat) over the potatoes along with the spices. Toss gently until every nook and cranny is coated.
Step 4: Roast to Perfection
Spread them on a baking sheet (don't overcrowd them!). Roast at 425°F (220°C) for 40-50 minutes, flipping halfway through, until deep golden brown and crispy.

Nutrition Facts (per serving):
| Carbs: 32g | Protein: 3g | Fat: 10g