The Crispiest Potatoes Recipe

The Crispiest Potatoes

To satisfy all your crispy desires

Honestly, these are truly incredible—they possess the type of double layered potato crunch that chiefs dedicate their life to creating. Two tricks here—use a dry flakey potato like a russet (while I love a good waxy potato, this is not the recipe for them). Also, duck fat. I know it’s difficult to find it. But don’t give up until you do - you will not regret it.

---

Ingredients

potatoes

a scoop of duck fat, or a nice glug of olive oil

salt

---

Instructions

Step One

Bring a pot of well-salted water to boil. Meanwhile, cut the potatoes into 2-inch pieces. Boil until just par-cooked. Drain in a colander and then firmly shake the colander to rough up the edges of the potatoes.

Step Two

Heat the oven to 400 degrees (if you have a convection option for your oven, use it). Add the fat or oil to a baking sheet and preheat the oil in the oven until hot. Then take the baking sheet out and add the potatoes. You want them to sizzle and spit when they hit the oil. Coat the potatoes in the hot fat and then put them into the oven for an hour. Season with salt. Serve hot. Enjoy.