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I generally go with olive oil, but duck fat makes a truly worthy celebration potato (is there such a thing? I think so). We’re going to add more fat than seems holy. You choose the way that works for you, both are good but sometimes it depends on how floury your potatoes are as to how well the shaking-the-pan method works. The other way to do it is by lightly squeezing and crushing each potato in your hand after steaming. You can do this by just shaking the pan of steamed potatoes, knocking the pieces together almost like you’re trying to bruise them. Next you want to rough up the corners and the edges of each piece.

Dry steamed potatoes are what we’re looking for, because they’ll take up the oil or fat really well during roasting and become crunchy instead of leathery. If, during steaming, your pan has accumulated a little water, drain that off and then leave the potatoes for a couple of minutes to let any excess moisture that’s on them evaporate away.The first tip for the best roast potatoes is to steam them well you want them to be pretty much cooked all the way through in this step.The slightly crumbly, imperfect edges on your already-soft potatoes soak up all the fat you toss them in and turn super crispy in the oven. Steaming also means you’re pre-cooking the potato, making the edges soft and expanding the surface area for maximum crispiness. When you roast a potato, steaming it first cooks the starches and gives you a really fluffy interior. Why steam potatoes if you’re just going to roast them afterwards?

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