Step 1: Prepare the Potatoes
- Peel and Cut: Peel the potatoes and cut them into even-sized chunks, about 2-3 inches.
- Parboil: Place the potatoes in a large pot of salted cold water. Add a teaspoon of baking soda. This will help break down the surfaces of the potatoes and create a starchy slurry that adds crispiness. Bring the water to a boil and then reduce to simmer. Cook the potatoes until they are almost tender but still retain some firmness, about 10 minutes after starting to boil.
- Drain and Roughen: Drain the potatoes well and let them sit in the colander for a few minutes to steam dry. Shake the colander a bit to fluff the edges of the potatoes; this roughened surface will help to crisp up beautifully in the oven.
Step 2: Roast the Potatoes
- Preheat the Fat: Add the duck fat or olive oil to a large baking sheet and place it in the oven for a few minutes until the fat is hot and shimmering.
- Add Potatoes: Carefully remove the baking sheet from the oven. Toss the potatoes on it, ensuring they are evenly coated with the hot fat and spread out in a single layer. Season with salt and optionally, scatter over some fresh herbs and unpeeled garlic cloves for extra flavor.
- Roast: Roast in the preheated oven for 20 minutes. Then turn the potatoes and roast for another 20-25 minutes until they are golden and crisp.
Step 3: Serve
- Check for Crispiness: The potatoes should be deep golden-brown with crisp edges and soft on the inside. Remove from the oven.
- Drain if Needed: If you feel there’s excess fat, you can drain the potatoes on paper towels.
- Serve Hot: Transfer the potatoes to a serving dish, and they’re ready to enjoy! They should be served immediately for the best texture.
These crispy roast potatoes are perfect as a side for roasts, during the holidays, or whenever you crave something deliciously comforting. Their crispy exteriors and fluffy interiors make them irresistible and a sure favorite at any table.