The Crunchiest Roast Potatoes // Thanksgiving Sides-A-Palooza

The Crunchiest Roast Potatoes // The Sugar Hit


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.


The Crunchiest Roast Potatoes // The Sugar Hit

The Crunchiest Roast Potatoes // Thanksgiving Sides-A-Palooza
This recipe is simple, but it's all in the execution! Fluffy potatoes, super-hot fat and a quick blast in the oven.
Serves: serves 4-6
  • 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)
  1. 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.
  2. 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.
  3. 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!


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