Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: ~1 hour
Serves: 4–6
Ingredients:
- 2 kg (4½ lb) potatoes (Maris Piper, Yukon Gold, or Russet)
- ½ tsp baking soda (secret for crispiness!)
- 4–5 tbsp duck fat, goose fat, or olive oil
- 1 tsp salt (plus more to finish)
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp fresh rosemary or thyme, chopped (optional)
Instructions:
1️⃣ Parboil (Key Step!)
Peel potatoes and cut into large chunks.
- Add to cold salted water + ½ tsp baking soda.
- Bring to a boil and cook 8–10 minutes until edges are soft.
- Drain well and let steam dry for 2 minutes.
2️⃣ Rough Them Up
- Shake potatoes in the pot until edges are fluffy and roughed up
(This creates maximum crunch later)
3️⃣ Heat the Fat
- Preheat oven to 220°C / 425°F.
- Add fat/oil to a roasting tray and heat in oven for 5–7 minutes until sizzling hot.
4️⃣ Roast
- Carefully add potatoes to hot fat.
- Turn to coat, sprinkle with salt, pepper, garlic powder.
- Roast 25 minutes, flip, then roast another 20–30 minutes until deep golden and crisp.
5️⃣ Finish
- Add herbs in the last 10 minutes.
- Sprinkle with flaky salt and serve immediately.
😍 Pro Tips
Don’t overcrowd the tray—space = crispiness
Use metal trays, not glass
Turn only once for best crunch
❓ Q&A
Q: Why use baking soda?
A: It raises pH, breaking down potato surfaces so they crisp beautifully.
Q: Can I make these in an air fryer?
A: Yes!
Cook at 200°C / 390°F for 18–22 minutes, shaking halfway.
Q: What potatoes are best?
A: Floury varieties = fluffiest inside, crispiest outside.
Q: Can I prepare ahead?
A: Parboil and rough up earlier; roast fresh for best results.
Q: Why aren’t my potatoes crispy?
A:
Tray wasn’t hot
Too much moisture
Overcrowding