These maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.
Why It Works
Large chunks of potato maximize the contrast between exterior and interior.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.
Read more: The Food Lab: How to Roast the Best Potatoes of Your Life
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