OK, so I know that this is basically the only time of the year that roast potatoes are a hard sell. I get it; Thanksgiving is a time for Mashed Potatoes. And trust me, I understan. I once campaigned hard for mashed potatoes on my family’s Christmas table when I was like nine years old, and it was exactly as awesome as I thought it would be.
But let me make the case for the roast potato…because they’re SO GOOD. The reason I think you should consider some roasties is that they’re just freaking delicious. They’re so crunchy, so starchy and sweet, and they add some gorgeous texture to what might be a little bit of a mushy plate otherwise. These are THE CRUNCHIEST of potatoes you will ever make, par-boiled and then blasted in a pre-heated pan of hot fat in the oven once everything else is done. You’re either going to be for these puppies or not, but even if you’re not…you should make these.
And that wraps up Sides-A-Palooza for this year! I hope you liked it, and maybe got an idea for something new for your T-Giving table. What do you think, should I bring this back next year? And stay tuned because there are going to be plenty more Holiday-blasts before the year is out!
xx Sarah.
- 2 pounds (900g) potatoes (a floury variety, such as sebago or yukon gold is best)
- ½ cup (125ml) duck fat or high-smoke point oil (grapeseed oil or canola oil are great)
- Peel and chop the potatoes into chunks roughly the size of a ping-pong ball. Place them in a large pan of cold water, bring to the boil and boil for 8 minutes. Drain and set aside.
- Meanwhile, place your cooking fat of choice into a large roasting dish and place the pan into a 450F/220C oven to preheat for 15 minutes.
- When the 15 minutes are up, the fat will be very hot. Carefully remove the pan from the oven and place it on a flat surface. Take the potatoes and shake them in their pan or colander so that the edges begin to break up slightly and then tip them very carefully into the hot oil. Turn things over with a pair of tongs, again, very carefully and then place back in the oven for 35-40 minutes, or until very golden and crispy. Scoop them out of the pan, leaving the fat behind, and serve!
These are basically identical to the roast potatoes that my mom makes every year at Christmas. And I LOVE them! Honestly, I’m all for mashed potatoes every now and then, but I really love the crunchy potatoes with gravy. The texture is awesome!
Crunchy potatoes with GRAVY!!!! The best.
Nah girl, I’m always into roasted potatoes! And the crunchier, the better!
It’s allllll about the crunch.
I came to this post specifically to see if you recommended using duck fat – and I was not disappointed! Duck fat makes the BEST roasted potatoes ever and all of the dishes in your Sides-A-Palooza look amazing :D
Thanks Ally! You’re damn right, duck fat is for champions!
I prefer crispy roasted potatoes over mashed potatoes any day!
I am all about the roast potatoes – we eat them all the time (although I usually don’t bother with par-boiling, i just chuck them in the oven for longer). A bit of garlic and rosemary goes a long way as well in our house. God, i love this time of year for food!
Hey Amy! I love this time of year too! But you should definitely give the par-boiling a go. You wouldn’t believe the difference it makes, especially if you’ve preheated the fat you’re cooking in as well. Seriously, the difference is major!
Yes to roast potatoes – my favourite drenched with gravy! Why can resist a good crunch!
Hmm… this is certainly an interesting way of preparing potatoes. Looks great! I would finish them off with fresh rosemary… yum :)
I love potatoes in all their forms-they’re all welcome! and I LOVE how crispy these lovelies are!!!
Crispy potatoes are welcome any meal, any time! Loved Sides-a-palooza, can’t wait to see what you do next year!