Appetizers,  Main Entree,  My Kitchen

Ultra Crispy Roast Potatoes

Ultra Crispy Roast Potatoes

BEST ever! Crispiest ever! They have a beautiful crunchy on the outside and very tender inside, much like eating steak fries that are freshly out of the fryer.


  • 2lb of potatoes
  • Fat of some sort, I used the fat dripped from Ultra Crispy Roast Pork, other fat, like duck fat, bacon fat, or vegetable oil, olive oil should also work well
  • Salt and pepper to taste
  • dried oregano, dried basil, dried rosemary


  • Peel potatoes and cut into large wedges
  • Bring a pot of water into boil, add 1 Tsp of vinegar, cook potato wedges till it’s tender outside, and fork can go through about 1/5 of the way without resistance, but not completely through, about 15 minutes
  • Toss cooked potato wedges in fat and other ingredients, you will see the outside of potato wedges are quite mushy and form a paste like covering
  • Bake at 400F for 20 minutes or till the bottom of the wedges are crispy, turn the wedges over, bake for another 15-20 minutes
  • Serve immediately

One Comment

Leave a Reply

Your email address will not be published.