The secret to perfect roast potatoes isn’t fancy tricks. It’s technique, timing, and the right fat. Chef Adam Byatt breaks down the myths and shows a simple, professional method that delivers ultra-crispy outsides with fluffy centers every time. From clean knife cuts to gentle parboiling and generous duck fat, every step builds texture and flavor. 🥔 Classic Crispy Roast Potatoes (Chef Method) Ingredients: • 2 kg Maris Piper potatoes (or Yukon Gold, Russet, or King Edward) • Maldon sea salt • Duck fat (or beef dripping, olive oil) • 1 bulb garlic, halved • 1 bunch fresh thyme Instructions: 1. Preheat oven to 200°C / 400°F (fan) 2. Peel and cut potatoes into even large chunks with a sharp knife 3. Parboil in cold salted water for 8 to 10 minutes until just tender (not falling apart) 4. Drain, shake gently to fluff edges, and let steam dry for 10 minutes 5. Heat duck fat in a heavy roasting tray until shimmering hot 6. Add potatoes, garlic, and thyme. Season lightly 7. Roast for about 60 minutes, turning occasionally, until deeply golden and crisp 8. Discard garlic, finish with chopped thyme and extra salt 🔥 Key takeaway: Clean cuts, gentle parboil, and hot fat in a heavy pan create the ultimate crust. Save this for your next Sunday roast and tag someone who loves crispy potatoes. 🎥 original by @ChefAdamByatt, shared via @theculinaryrepost #RoastPotatoes #ChefTechniques #CulinaryTips #CookingEducation #TheCulinaryRepost