Roasted Potatoes
- 15m Prep Time
- 55m Cook Time
- 1h 10mReady In
4 to 5 servings Preheat the oven to 450°F. Position a rack in the upper third of the oven.
Ingredients
- 2½ pounds russet or gold potatoes, cut into 2-inch chunks
- 1 tablespoon salt
- 3 tablespoons olive or vegetable oil, chicken fat, duck fat, or bacon drippings
- 1 tablespoon minced fresh rosemary
- 1 teaspoon paprika or smoked paprika
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2½ pounds russet or gold potatoes, cut into 2-inch chunks
- 1 tablespoon salt
- 3 tablespoons olive or vegetable oil, chicken fat, duck fat, or bacon drippings
- 1 tablespoon minced fresh rosemary
- 1 teaspoon paprika or smoked paprika
Let's Cook
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Step 1.
Place in a large saucepan or pot: 2½ pounds russet or gold potatoes, cut into 2-inch chunks; 1 tablespoon salt
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Step 2.
Fill the pot with cool water to cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain the potatoes well in a colander, then transfer to a large bowl. Add: 3 tablespoons olive or vegetable oil, chicken fat, duck fat, or bacon drippings; 1 tablespoon minced fresh rosemary; 1 teaspoon paprika or smoked paprika
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Step 3.
Toss the potatoes well to coat with the oil and seasonings. The potatoes will start to disintegrate around the edges—this is okay. Transfer the potatoes to a large baking sheet and spread out in a single layer. Roast, undisturbed, for 20 minutes. Use a metal spatula to turn the potatoes, then return to the oven until deeply browned and crispy, about 20 minutes more.