Description
Perfectly crispy roast spuds with golden edges and a fluffy inside. This simple side dish transforms basic potatoes into a crave-worthy comfort food using just a few pantry staples and clever cooking tricks.
Ingredients
3 large russet potatoes
1/4 cup vegetable oil (or duck fat for richer flavor)
Salt to taste
Optional: fresh rosemary, garlic cloves, cracked black pepper
Instructions
Step 1: Peel the potatoes and cut them into evenly sized chunks (golf-ball size).
Step 2: Place potatoes in a pot of cold water, add salt, and boil for 8–10 minutes until the edges begin to soften.
Step 3: Drain potatoes and shake them in a colander to rough up the edges.
Step 4: Preheat oven to 425°F and heat the oil in a large baking tray for 5 minutes.
Step 5: Carefully place the potatoes into the hot oil, toss to coat, and roast for 40–45 minutes, flipping once halfway through.
Step 6: Sprinkle with salt and herbs just before serving.
Notes
For extra crispiness, let boiled potatoes cool and dry before roasting.
Don’t overcrowd the tray—space equals crunch.
Use a metal baking tray instead of glass for better browning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Cuisine: American