Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

Kevin Smith

There are tons of ways to roast potatoes, but this is one area in which Brits really excel. They might just make the best crispy roast potatoes ever.They start by parboiling extra-large chunks of potato until the outsides are softened and the surface starches are gelatinized, but the interiors are still raw. The parboiled pieces get aggressively tossed to rough them up, producing a fluffy, mashed potato–like surface coating. Once roasted in a hefty amount of beef fat, the outsides crisp up beautifully as the insides cook up tender and fluffy like the best baked potato.
 
They’re an integral component of a <a href="https://www.chefsteps.com/recipes/ultimate-sunday-roast">classic Sunday roast</a>, but they go well with pretty much anything—<a href="https://www.chefsteps.com/recipes/grilled-butter-rested-ribeye">steak</a>, <a href="https://www.chefsteps.com/recipes/ultimate-sous-vide-pork-shoulder-chops">chops</a>, <a href="https://www.chefsteps.com/recipes/ultimate-roast-chicken">chicken</a>, you name it.

Ultra-Crispy Roast Potatoes