ROASTED POTATOES
4 to 5 servings
Preheat the oven to 450°F. Position a rack in the upper third of the oven.
Place in a large saucepan or pot:
- 2½ pounds russet or gold potatoes, cut into 2-inch chunks
- 1 tablespoon salt
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
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.