Listen, I get it. Thanksgiving is in a couple days, and you already have your mashed potatoes recipe figured out. Or maybe you’re going nuts and trying out some smashed potatoes this year. But hear me out — if you’re preparing your turkey outside of the oven (say, in my Perfect Smoked Turkey recipe, or frying it), maybe think about making these Crispy Roast Potatoes with all of that free oven space.
This British-inspired version is very simple: just potatoes, salt, and a good animal fat like tallow, duck fat, or lard. There’s a bit of work involved, because you par-boil the potatoes, and “chuff” them by jostling them in a colander when draining. But it really shines by leaving them alone after that — you don’t want to turn them often, so that a nice crust forms. And these crispy chunks of deliciousness pair really well with gravy, if you’re interested.
I won’t hold it against you if you choose to cook your turkey the traditional way, which you can find here. And really, today’s recipe isn’t a holiday-specific endeavor (although now is a great time to share it, since potatoes are likely on your mind right now). Have a happy holiday, and see you next week.
Crispy Roast Potatoes (Gluten-free, Primal, Paleo)
1. Place the potatoes in a stockpot and fill with enough cold water to cover the potatoes by 1”. Bring to a boil over high heat then reduce heat to medium and simmer for 6 minutes. Strain in a colander and vigorously jostle the potatoes to roughen their edges; transfer to a plate to cool while you preheat your oven to 425F.
2. Add the tallow to the baking sheet then place in the oven until very hot, about 6 minutes. Remove from the oven and carefully place the potatoes on the sheet using tongs, turning the potatoes to coat with fat. Return to the oven and roast until the potatoes are very crispy, about 1 hour, turning the potatoes after 30 minutes and again after another 15 minutes. Sprinkle with salt to taste and serve.