Crispiest Roast Potatoes
Potatoes are an essential at the traditional holiday table, so these little tubers definitely had to be served at the very first Thanksgiving. Traditionally mashed potato is more popular during Thanksgiving, but with so many casserole dishes this year, I wanted to add something more crisp with texture and so I opted for roast potatoes.
Don’t worry, if you are looking for a mashed potato recipe I have a great one for you as well. Yeah I am boasting but I think my mashed patootie recipe is a killer too!
Wait, there were no potatoes during the first Thanksgiving?
Whether mashed or roasted, white or sweet, potatoes had no place at the very first Thanksgiving in 1621. Sweet potatoes from the Caribbean, and white potatoes from South America, hadn’t even made it to North America yet — and they wouldn’t become a popular crop here or in Europe for at least another 100 years.
After encountering it in its native South America, the Spanish began introducing the potato to Europeans around 1570. But by the time the Pilgrims boarded the Mayflower, the tuber had neither doubled back to North America nor become popular enough with the English to hitch a ride.
Mashed potatoes and roast potatoes as we know today, with tons of butter and toppings, come from British colonies brought by the Scotch-Irish migrants who came to America during the 18th century. Records suggest that the first permanent potato patches in North America were established in 1719, most likely near New Hampshire, by Scotch-Irish immigrants. From there, the crop spread across the country and rest of the continent.
Was there anything similar to potatoes in North America?
The very first Thanksgiving took place in New England, where the native inhabitants were known to have eaten other plant roots such as Indian turnips and groundnuts. Perhaps they brought these vegetables to the first Thanksgiving but this does require a more in depth research, and right now I just wanna get to the recipe!
Recipe | Serving: 3-6
Ingredients
Creamer Potatoes - 1.5 lbs bag, cut in half or quarters, leave skin on
Baking Soda - ¼ tsp
Salt - 1 tbsp
Duck Fat - 2 tbsp (see note)
Garlic - 2 cloves, minced
Rosemary - 4-6 sprigs, pick out the leaves and finely chop them
Black Pepper - 1 tsp
Paprika - 1 tsp
Directions
Bring a large pot of water to boil over high heat.
Add salt, baking soda, and potatoes, then stir. Once the potatoes start to vigorously boil, reduce the heat to a simmer.
Cook for about 10 minutes, until the potatoes are parboiled — until a knife meets little resistance when inserted into a potato chunk.
When potatoes are parboiled, drain carefully and let them rest in the warm pot for a minute — this allow the excess moisture to evaporate.
Meanwhile, in a small saucepan over medium heat, combine the duck fat with rosemary, garlic, black pepper and paprika.
Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes. Immediately strain the spice and herbs infused oil through a fine-mesh strainer. Set the oil aside in a large bowl.
Note: Do not discard the fried garlic-rosemary mixture, reserve it in a separate bowl — this will become the garnish for the potatoes.
Transfer the potatoes to the bowl with infused oil. Season to taste with a little more salt and pepper.
Then toss to coat, shaking the bowl roughly, until a thick layer of mashed potato – like paste has built up on the potato chunks.
Preheat the oven to 450°F.
Transfer the potatoes to a large sheet pan lined with foil. Separate the potato chunks, spreading them out evenly.
Transfer to the oven and roast for 20 minutes.
Once the timer goes off, using a thin spatula release any stuck potatoes to the foil, shake pan, then using a tong turn the potatoes over to the other side
Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, about 20-30 minutes longer.
Transfer the potatoes to a serving bowl and sprinkle with the fried garlic and rosemary mixture. I like to use a preheated cast iron skillet so the potatoes stay hot and crunchy while serving.
Garnish with some fresh rosemary or parsley if you have.
Some Helpful Notes
Why parboil potatoes?
Boiling the potatoes before roasting or baking them helps moisture escape faster, which in turn leads to a very crispy potato — thick and crunchy on the outside, and soft and mushy on the inside!
Why baking soda?
Adding baking soda raises the pH of the water, making it more alkaline. When boiling potatoes in alkaline water, it will break down the pectin more rapidly. Pectin is the polysaccharide glue that holds potato cells together. The surfaces of the potatoes become extra-starchy, creating craggy, crunchy edges that crisp up like a dream.
Why are you using duck fat?
The additional fat content from duck fat results in an incredible richness and a thick crispy crust to the potatoes. You can use goose fat or beef tallow instead of duck fat as well. All three ingredients have high smoke points so they can be heated to quite high temperatures, which are ideal for roasting potatoes to golden crispness. I also like to think they impart better flavor for roast potatoes than neutral oils and butter.
Is there a healthier substitute?
Well, turns out duck fat is actually considered to be one of the good fats. Good fat includes monounsaturated and polyunsaturated fats, and bad fats include saturated fats. Our dearest duck fat is pretty high in monounsaturated fat, and not too high in the saturates. It’s even considered to be a healthier alternative to butter and has similar chemical composition to olive oil! If you don’t believe me you can read more about it here.
That being said, it’s not an everyday alternative. And I never said this recipe is healthy! Since when is Thanksgiving meant to be healthy? It’s the most gluttonous and indulgent holiday in North America.
All jokes aside, if you are looking for an everyday potato roastie version, or you aren’t able to find duck or goose fat, or can’t have them due to your dietary restrictions or personal palate preferences; you can absolutely substitute for olive oil or avocado oil — which also have high smoke points.
Where can I buy duck fat from?
These are our top recommendations.
Most specialty grocery stores that carry gourmet products should have them. If you live in California, you will be able to find duck fat at your local Whole Foods Market, Sprout’s, Gelson’s Markets, Lassens or Erewhon.
How to store duck fat?
Do not keep it at room temperature like oil or butter, it will go rancid really quick. Store the duck fat in an airtight container in the refrigerator, it will remain in an excellent state for three months, maybe even up to six months. I personally recommend storing it in the freezer, if you don’t plan on using it more frequently, where it will keep for up to a year.
If you do recreate our recipe, be sure to
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