Listen up, fellow foodies! Let’s talk about the unsung hero of side dishes: crispy parboiled roasted potatoes. 

I’m talking about those perfectly golden-brown beauties that are crispy on the outside and nothing but buttery bliss on the inside.  And guess what?  I’ve got the ultimate parboiled roasted potato recipe that will knock your socks off. 

These potatoes are so delicious, you’ll be fighting over the last bite. So, I won’t bore you with an elongated intro today.  Go grab your apron and get ready to make the most mouthwatering side dish you’ve ever tasted!

Let’s get on with the goodness. 

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What Does “Parboil” Actually Mean?

The term “parboil” means to partially cook something by boiling it briefly in water.  When something is parboiled, it is boiled for a short amount of time, usually until it is partially cooked but not fully done.   

Parboiling is a common cooking technique that is used for various types of food, such as rice, potatoes, and vegetables, but it is important to note that it is different from blanching.  

Blanching is a cooking technique where food is briefly boiled or steamed and then immediately plunged into ice water to stop the cooking process to preserve color, texture, remove unwanted flavor, etc.  

The purpose of parboiling is to partially cook the food to prepare it for further cooking using another method, such as baking or frying (no rapid cooling involved). 

What Type of Potato is Best for Parboiled Roasted Potatoes? 

In short, any Gold or Yellow potato would be considered best for parboiled roasted potatoes recipes instead of Red or Russet potatoes.  Here are a few reasons:

• Texture: Gold and Yellow potatoes generally have a creamy and slightly waxy texture that holds up well during the parboiling and roasting process. This means they will stay firm and retain their shape, while still getting crispy on the outside.
• Flavor: They have a mild, buttery flavor that compliments the other flavors in the recipe without overpowering them. Red and Russet potatoes can have a more pronounced earthy or starchy taste, which may not be as desirable in this particular recipe.
• Moisture: They also have a slightly lower moisture content than Red or Russet potatoes. This means they will brown and crisp up better during the roasting process, resulting in a more flavorful and visually appealing dish.

Thanks to the internets, I learned that a Yukon potato is a cross between a Yellow and White potato – go figure.  I’m of the opinion that any Gold or Yellow potato (Yukons included) can be used interchangeably, especially in this recipe, these guys would agree. 

So, while most types of potatoes can be used for roasted potatoes, Gold and Yellow potatoes are my go-to choices with Red potatoes being a close second.  Save the Russet potatoes for your baked potato recipe. 

What is the Best Oil for Crispy Roasted Potatoes?

Trigger warning: my favorite fat for roasting anything, including potatoes, is beef tallow.

Beef tallow is a type of rendered fat that comes from beef.  It has been used as a cooking fat for centuries and has several benefits when used in cooking.

One benefit of using beef tallow for cooking is its high smoke point. The smoke point of beef tallow is around 400°F (204°C), which means it can withstand high heat without burning or smoking. This makes it a great option for frying or roasting, in the case of this recipe, where high temperatures are necessary.

Another benefit of beef tallow is its flavor. When used for cooking, beef tallow imparts a rich, savory flavor to the food, which can enhance the taste of meats, vegetables, and even baked goods. Want that steak and potatoes flavor without a slab of meat on your plate? Try beef tallow!

Finally, beef tallow is a natural, whole food ingredient that is minimally processed and free from additives and preservatives unlike many other oils. You know we’re all about minimally processed food here at Functional Home Cooking – fats included!

How To Make this Parboiled Roasted Potatoes Recipe

First organize your ingredients:

1. Yukon or Yellow potatoes
2. Beef tallow
3. Salt
4. Garlic powder
5. Paprika

And then your equipment:

• Large stock pot
• Strainer
• Large bowl
• Baking sheet
• Spatula

Fill up the stock pot with enough water to cover your potatoes (don’t add them yet).  Add plenty of salt* and turn up the heat to high – we want a rolling boil.

*How much salt should you add to the water?  Samin Nosrat, author of Salt, Acid, Fat, Heat recommends adding enough such that the water “tastes like the sea.”  Don’t take that literally – she just means you should actually taste the salt in the water.  Start with 1-3 Tbsp of salt, let it dissolve in the water, and taste test.  Add more as necessary. 

While the water is revving up to a boil, rinse the potatoes and dice them into ~2 inch cubes.  Size does not matter much here, but we do want to try to make them as uniform as possible to ensure even cooking. 

Peeling the skin ahead of dicing is up to you. I like to keep the skin intact to help the potatoes retain their shape.

Once a boil has been achieved, carefully add the potatoes to the stock pot and maintain a medium-high heat to keep the boiling water going.  Start a timer for 5 minutes.

At the 5 minute mark, use a fork or knife to pierce a potato.  If it penetrates with relative ease and maybe sticks at a firmer core (or slides right through), you’re done.  If the potato is still firm with very little give, then continue the boil for another 2-3 minutes.  

Then carefully pour the stock pot over a strainer to strain the water and allow the parboiled potatoes to dry (~5-10 minutes).  Turn the oven on to Bake at 400°F (203°C).

Add the parboiled potatoes to a large bowl and evenly coat with tallow*, garlic powder, and paprika.

*tallow is an incredibly stable fat and can often harden at rest depending upon house temperatures.  You may need to add it to a microwavable-safe container and microwave it for 30 seconds to melt. 

Evenly distribute the parboiled potatoes onto a baking sheet (you can line it with parchment paper for easier clean-up) and sprinkle a few pinches of salt over them.  I find the absorption of salt during the boil is not enough for me, so adding an additional pinch of Maldon salt here does the trick (::chef’s kiss::). 

Finally, move the baking sheet into the oven and set the timer for 20 minutes (check point).  At the 20 minute mark, use a spatula to flip the roasting potatoes, put them back in the oven, and add another 15-25 minutes to the time (check again at 15 minutes and add more time as necessary).

The time cooked after flipping depends on how crispy you’d like your potatoes – I usually pull the potatoes around 20 minutes for a total cook time of 40 minutes. 

Your parboiled roasted potatoes are done when their exterior is a crispy, golden brown!

Stuff your face. 

The Best Ways to Serve Parboiled Roasted Potatoes

These crispy potatoes are the perfect side for breakfast, lunch, or dinner. Yeah, they go with just about everything.   

You certainly don’t need a dipping sauce, but the usual suspects make for perfect complements: ketchup, BBQ sauce, honey mustard, etc.

Frequently Asked Questions (FAQ)

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📺 Watch Me Make Crispy Parboiled Roasted Potatoes!

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🍳 Recipe

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• Let this Parboiled Roasted Potatoes recipe be the sidekick to Pork Rind Chicken 

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