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Place the diced potatoes into a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring the water to a raging, rolling boil over high heat.

Boil the potatoes for 5 to 7 minutes, or until they are slightly softened but still hold their shape. This par-boiling step helps to soften the potatoes internally while allowing their exterior to become fluffy.

Carefully drain the par-boiled potatoes in a colander. Return the drained potatoes to the empty pot. Cover the pot with a lid and vigorously shake the pot for about 30 seconds. This shaking action roughs up the edges of the potatoes, creating more surface area for crisping during roasting.

Preheat your oven to 450°F. In a large roasting pan, generously pour neutral oil to coat the bottom. Add the rendered bacon fat to the pan.

Carefully transfer the shaken potatoes into the hot roasting pan, spreading them out in a single layer. Ensure the potatoes are not overcrowded; use two pans if necessary.

Place the pan in the preheated oven and roast for 20 minutes.

After 20 minutes, remove the pan from the oven. Stir the potatoes to ensure even browning. Sprinkle the finely chopped fresh rosemary over the potatoes and stir again to distribute.

Return the pan to the oven and continue roasting for another 15-20 minutes, stirring periodically, until the potatoes are deeply golden brown and very crispy on all sides.

Once done, remove the crispy potatoes from the oven. Transfer them to a serving bowl. Add a final sprinkle of salt if desired. Serve hot with ketchup for dipping.


Place the diced potatoes into a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring the water to a raging, rolling boil over high heat.

Boil the potatoes for 5 to 7 minutes, or until they are slightly softened but still hold their shape. This par-boiling step helps to soften the potatoes internally while allowing their exterior to become fluffy.

Carefully drain the par-boiled potatoes in a colander. Return the drained potatoes to the empty pot. Cover the pot with a lid and vigorously shake the pot for about 30 seconds. This shaking action roughs up the edges of the potatoes, creating more surface area for crisping during roasting.

Preheat your oven to 450°F. In a large roasting pan, generously pour neutral oil to coat the bottom. Add the rendered bacon fat to the pan.

Carefully transfer the shaken potatoes into the hot roasting pan, spreading them out in a single layer. Ensure the potatoes are not overcrowded; use two pans if necessary.

Place the pan in the preheated oven and roast for 20 minutes.

After 20 minutes, remove the pan from the oven. Stir the potatoes to ensure even browning. Sprinkle the finely chopped fresh rosemary over the potatoes and stir again to distribute.

Return the pan to the oven and continue roasting for another 15-20 minutes, stirring periodically, until the potatoes are deeply golden brown and very crispy on all sides.

Once done, remove the crispy potatoes from the oven. Transfer them to a serving bowl. Add a final sprinkle of salt if desired. Serve hot with ketchup for dipping.
