My dad makes the best roast potatoes — ever. Hands down. They are crispy on the outside and fluffy on the inside. They are salty and smokey and buttery. And there is a simple secret to making them.
I apologize for the photo. These were so good I forgot to snap a photo until there were only a few left.
6-8 medium yukon gold potatoes
2 tbs. butter (or if you have duck or goose fat, use a combo)
salt and pepper to taste
smoked paprika to taste
Preheat oven to 425 degrees. Cut the potatoes in half lengthwise so the halves are shallow (if that makes sense). Place potatoes on a plate and microwave for 4 minutes. Turn potatoes over and microwave another 4 minutes. Place potatoes into a baking dish and coat with butter and duck/goose fat (if you have it). Add salt, pepper and paprika to taste. I go heavy on the paprika. It’s absolutely amazing. Roast in the oven cut side down for 10 minutes. Flip the potatoes and bake another 10 minutes. Flip one more time and bake 5-10 minutes, or until the skins of the potatoes are all browned.