Ultra-Crispy Roast Potatoes

• 份量: 6 to 8 servings
• 准备时间: 20 min
• 总时间: 1 hr 20 min

配料

1.8 kg Russet potato(es), (about 5 large potatoes) peeled and cut crosswise into 2-inch-thick pieces (see “Before we begin” note)

-

Kosher salt, as needed

250 g Beef fat, or neutral oil (see “Before we begin” note)

20 g Rosemary, (10 sprigs) fresh leaves, finely chopped

-

Flake sea salt, for serving, optional, as needed

步骤

Adjust oven rack to middle position and preheat oven to 425 °F / 218 °C.

Bring a large pot of salted water to a boil over high heat. Add potatoes and cook, stirring occasionally, until potatoes begin to soften around edges but are still completely firm and raw in the center, 7 to 10 minutes.

Remove pot from heat, drain potatoes in a colander, and transfer potatoes to a large bowl. Toss and shake potatoes until surface of pieces is roughed up and fluffy. Season generously with salt and toss to combine. Set aside.

Add beef fat to a large roasting pan or 1/2 sheet pan. Transfer pan to oven and heat fat until just smoking, about 10 minutes.

Transfer roasting pan to heatproof surface. Carefully add reserved potatoes, turn pieces in pan until coated in fat on all sides, and spread in pan in an even layer, flat side-down, leaving at least 1 inch of space between each piece.

Return pan to oven and roast potatoes until crisp and golden brown on bottom side, about 20 minutes.

Flip potatoes onto second flat side and continue to roast until crisp and golden brown on second side, about 20 minutes longer.

Transfer roasting pan to heatproof surface. Lower oven temperature to 325 °F / 163 °C.

Add rosemary and stir to bloom in fat and coat potatoes. Return pan to oven and continue to cook until potatoes are deeply browned on both sides and offer little resistance when poked with a cake tester or paring knife, 10 to 15 minutes longer.

Transfer potatoes to a serving dish, spoon hot fat over top, and sprinkle with flake salt (if using). Let potatoes cool for 5 minutes, then serve as part of our Ultimate Sunday Roast or as a side for another meal.

Roast potatoes can be covered and held at room temperature for up to 3 hours. Reheat potatoes in a 350 °F / 177 °C oven until warmed through and crisp, about 10 minutes.

Roast potatoes can be made further in advance and refrigerated in an airtight container for up to 5 days. If making days in advance, hold off on adding the chopped rosemary in Step 4, and instead add it to the pan when reheating the potatoes. Reheat in a 350 °F / 177 °C oven until potatoes are warmed through and crisp, about 20 minutes.