Golden Crispy Roasted Potatoes

Golden crispy roasted potatoes! What's my secret? Well, I’m not the first to come up with this idea, but parboiling my potatoes before I roast them- a bit of a hassle, yes, but worth it- helps them cook evenly so that when they come out of the oven, the exterior is golden and crispy, while the interior is soft and velvety. They never fail to impress.

Here are a few other things I've learned along the way:

-roughening the potatoes up after you pae-boil and drain them creates all these extra crispy bits that are SO good
-not skimping on the fat - not only for flavor, but also to help achieve that golden crispy exterior you’re looking for
-turning them over every 15 potatoes to ensure they are nice and browned all over

I seasoned these with Svanetian salt that I brought back from Georgia with roasted chicken and a big salad 🙃

Golden Crispy Roasted Potatoes

serves 2 to 4

2 lb waxy potato such as yukon gold (fingerlings work well here too)
Kosher salt
3 tbsp olive oil, duck, or bacon fat
Freshly ground black pepper (optional)
Seasoning of choice such as chopped fresh oregano, thyme, or rosemary, ras el hanout, smoked paprika, harissa, cajun, etc (optional)

Preheat oven to 425F. Peel potatoes and cut into halves, quarters, or wedges depending on size of potatoes (you want them to be around the same size).

Add potatoes to a large pot and fill with enough water to cover by 1 to 2 inches. Generously salt the water (you want it to taste like the sea!) and bring to a boil over high heat. Reduce heat to a simmer and cook for 4 to 7 minutes, just until a knife slides in easily but meets some resistance in the middle.

Drain well and gently shake them into the colander to roughen them up. Transfer to a baking sheet large enough to hold potatoes in one layer. Drizzle with the olive oil and season with salt, pepper, and/or seasoning of choice. Toss to coat.

Roast, flipping potatoes every 15 minutes, until they’re evenly browned and crispy, 35 to 45 minutes.