Crispy baked potatoes in schmalz

f you want potatoes that are shatteringly crispy on the outside and soft, fluffy, and steamy on the inside, this is how you do it. These crispy baked potatoes are simple, rustic, and absolutely irresistible — especially when you cook them in delicious animal fat. Schmaltz, lard, tallow, or goose fat all give these potatoes the kind of flavour you just don’t get from oil.

Making The Crispy Baked Potatoes in Schmaltz

You’ll love these because the method is foolproof: the potatoes turn out golden and deeply crisp every single time. The starch you shake loose after boiling becomes the crispy coat that fries beautifully in the hot fat. The inside stays creamy and fluffy, making every bite the perfect contrast of texture. And because we use schmaltz or lard, the flavour is rich, savoury, and incredibly satisfying — a true celebration of simple, honest cooking. These are not just potatoes… these are potatoes done properly. If you want add on even more flavour check out our perfect dip.

Serves:

1,5 kg

Time to Prepare:

15 min

Time to cook or cure:

40 min

Skill

Roasting

Serves:

1,5 kg

Time to Prepare:

15 min

Time to cook or cure:

40 min

Skills:

Roasting

Ingredients & Tools

Ingredients

1,5 kg Potatoes – peeled and chopped into even bite-sized pieces (Yukon Gold, Russet, Idaho, or Maris Piper)
Animal fat – enough schmaltz, lard, tallow, or goose fat to coat the bottom of your baking tray (about 3–4 tbsp / 45–60g)
Salt – for the boiling water and for seasoning
Water – to boil the potatoes

Tools

Large pot
Cutting board
Sharp knife
Colander
Baking tray
Oven
Spoon or spatula for turning the potatoes

How to Serve the Potatoes

Can I use oil instead of animal fat?

You can, but it won’t be the same. Animal fats crisp better and taste richer.

Why do I need to shake the potatoes?

Because the rough, fuzzy edges are what become crispy in the oven. Without this step, the surface stays too smooth.

Can I parboil them the day before?

Yes! Boil, drain, shake, and store them in the fridge. Bake the next day.

Which potato variety works best?

Starchy potatoes like Yukon Gold, Russet, Idaho, or Maris Piper. Avoid waxy potatoes.

Directions

To make Crispy Baked Potatoes

1. Prep the potatoes

Peel your potatoes and chop them into even, bite-sized pieces. This ensures they cook at the same speed.

2. Salt and boil

Place the potatoes in generously salted cold water and bring to a boil. Cook until just tender — not falling apart.

3. Drain and shake

Drain well, then return the potatoes to the hot pot. Shake vigorously to rough up the edges. These fluffy bits are exactly what will crisp beautifully later.

4. Heat your fat

Add a generous layer of schmaltz (or lard/tallow/goose fat) to your baking tray.
Place it in the oven at 180°C / 356°F until the fat has fully melted and warmed.

5. Add the potatoes

Carefully pour your roughened potatoes into the hot fat. They should sizzle slightly on contact — that’s what you want.

6. Bake until crisp

Bake at 180°C / 356°F for 15 minutes without touching them.
Then raise the heat to 200°C / 392°F, give them a good shake or turn, and continue baking until all sides are golden and crisp.