Grandpa taught me this old-fashioned trick and now I cannot make roast potatoes any other way.

My grandpa was the one who taught me this old-fashioned way to make roast potatoes, and honestly, I haven’t been able to go back to any other method. It’s the kind of simple, no-fuss trick that feels almost too basic to be this good: just potatoes, beef dripping, and salt. The magic is in how you treat the potatoes and how hot you get that pan. The result is those deeply golden, shatteringly crisp edges you see in old Sunday roast photos, but simple enough to pull off on a weeknight after work.

These potatoes are rich and savory, so they’re perfect next to classic roast meats like chicken, beef, or pork, or even with simple pan-seared sausages. I love them with a green veggie on the side—steamed green beans, roasted Brussels sprouts, or a quick salad with a sharp vinaigrette to cut through the richness. They’re also amazing as a brunch side with fried or poached eggs and a little hot sauce. If you’re entertaining, serve them straight from the foil-lined tray so everyone can grab the crispiest pieces right off the pan.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled and cut into chunky pieces (about 1.5–2 inch chunks)

Line a large, heavy baking sheet with aluminum foil for easy cleanup and to help with browning. Place the empty tray on the middle oven rack and preheat the oven to 425°F (220°C). Let the tray heat for at least 15 minutes so it is very hot before the potatoes go on.

While the oven heats, peel the potatoes and cut them into chunky, roughly even pieces about 1.5–2 inches in size. Rinse the cut potatoes under cold water to remove excess surface starch, then drain well.

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt (from the measured salt or extra) to the water. Bring to a boil over high heat, then reduce to a gentle boil and cook for 8–10 minutes, just until the edges of the potatoes look slightly rough and a knife meets some resistance in the center. You don’t want them fully tender.

Drain the potatoes thoroughly in a colander. Let them sit for 1–2 minutes so steam can escape—that helps them dry out and crisp better later.

Still in the colander (or transfer to the empty pot), sprinkle the potatoes with the 1 1/2 teaspoons kosher salt. Gently shake and toss the potatoes so their surfaces get a bit roughed up and fuzzy around the edges. This rough exterior is what turns into those crackly, crispy bits in the oven.

Carefully remove the hot foil-lined baking sheet from the oven. Immediately add the beef dripping to the tray and tilt it so the fat coats the foil in a thin, even layer. It should be hot and shimmering.

Quickly but carefully add the potatoes to the tray in a single layer, leaving a little space between pieces so they roast instead of steam. Use tongs or a spatula to roll each piece in the hot beef dripping so all sides are lightly coated.

Place the tray back in the oven and roast for 25–30 minutes without moving the potatoes. This undisturbed time helps build that deep golden crust on the bottoms.

After 25–30 minutes, use a thin spatula or tongs to gently flip the potatoes. Roast for another 20–25 minutes, flipping once more if needed, until all sides are deeply golden brown with crisp, crackling edges and the centers are fluffy.

Taste a piece and sprinkle with a bit more salt if needed while they’re still hot. Serve straight from the tray or transfer to a warm serving dish, making sure to spoon any crisp bits and a little of the beef dripping over the top.

If you don’t have beef dripping on hand, you can render your own from beef trimmings or use store-bought tallow; just make sure it’s pure beef fat for the best flavor. In a pinch, you can swap in duck fat or a neutral high-heat oil, but the flavor will be less old-fashioned and rich. For a subtle twist that still respects the three-ingredient spirit, you can add a small pinch of black pepper or garlic powder when you salt and rough up the potatoes, or toss in a few sprigs of fresh rosemary or thyme onto the tray for the last 15 minutes of roasting (remove before serving). To make ahead for busy nights, parboil and rough up the potatoes earlier in the day, let them cool, then refrigerate on a tray; roast them straight from the fridge, adding 5–10 minutes to the cook time. Food safety tips: Always handle hot fat carefully—use oven mitts, keep your face and hands away from any spattering, and never leave the oven unattended for long periods. Allow beef dripping to cool slightly before transferring leftovers to a container, and store it covered in the fridge. Leftover potatoes should be cooled quickly, refrigerated within 2 hours, and reheated in a hot oven (400°F/200°C) until steaming hot throughout; avoid reheating multiple times.