Chunky Potatoes

These are some of our favorite spuds. We shake parboiled potatoes vigorously in a pot with some fat to break up their outsides then roast them in a blistering oven for a crisp crust and buttery inside.
September 08, 2016


1. Preheat oven to 450°. Boil the potatoes in a large pot of well-salted water until just cooked through, 20 to 25 minutes. Drain the potatoes and return them to the pot. Shake the pot back and forth to rough up the potatoes. Add the fat to the pot and shake the pot to coat the potatoes with the fat. Transfer the potatoes to a roasting pan.

2. Roast the potatoes until crisp and browned, about 30 minutes. Season to taste with salt and serve immediately.

About this recipe

Excerpted from Field & Feast: Sublime Food from a Brave New Farm by Dean Carlson, with Ian Knauer and Andrew Wood. Photographs by Guy Ambrosino. © Burgess Lea Press 2016, Quarto Publishing Group.

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  • 10 medium Yukon Gold potatoes (about 5 pounds), peeled and halved (quartered if large)
  • ½ cup melted rendered animal fat or olive oil
  • Fine sea salt
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