If you’re hunting for irresistibly crunchy roast potatoes that will have everyone asking for the recipe, you’re in the right place. Let me introduce you to Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe. Trust me, once you try these, you’ll never look at roast potatoes the same way again. They’re golden, crispy on the outside, fluffy on the inside, and packed with a rich, savory flavor that only duck fat can deliver.
Why You’ll Love This Recipe
- Unbeatable Crispiness: Duck fat gives the potatoes a golden, crunchy crust that’s truly next-level.
- Fluffy Interior: Perfectly par-boiled and shaken potatoes ensure a soft, fluffy inside.
- Simple Ingredients: Just potatoes, salt, semolina, and duck fat—easy to find, easy to love.
- Failsafe Technique: Step-by-step directions make this crispy roast potato recipe foolproof, even if you’re new to roasting.
Ingredients & Why They Work
Before you get started, it helps to understand why these ingredients are the perfect team for making the world’s crispiest roast potatoes. Each has a special role that brings out the best in texture and flavor.
- Potatoes: Choose medium to large starchy or all-purpose potatoes like Yukon Gold, Maris Piper, or Sebago—these hold their shape and get wonderfully fluffy inside.
- Salt: Added during boiling and roasting to season and enhance flavor.
- Semolina: This is my secret weapon for crunch! It helps rough up the potato surface, increasing crispiness when roasting.
- Duck fat: The magic ingredient that makes these potatoes stand out—rich in flavor and the key to that golden, crackly crust.
- Rosemary (optional): Adds a fragrant herbal touch that pairs beautifully with duck fat.
- Sea salt flakes (optional): Sprinkled at the end for that delicate crunch and bright burst of saltiness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about these Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe is how adaptable it is. You can tweak textures, flavors, and extras to suit your mood or what’s in your pantry.
- Herb Variations: I’ve tried rosemary, thyme, and even sage—each one brings a unique aroma that pairs beautifully with the crispy potatoes.
- Fat Substitutions: If duck fat isn’t handy, goose fat works great too. For a lighter touch, you can try olive oil, though you’ll lose some of the richness.
- Spice it Up: Adding a pinch of smoked paprika or garlic powder before roasting adds an exciting twist I’ve grown to love for casual dinners.
Step-by-Step: How I Make Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe
Step 1: Peel, Cut, and Start Boiling
Start by peeling your potatoes and cutting them into roughly 3-inch chunks—uniform sizes help them cook evenly. I like to use Sebago or Yukon Gold because they hold together perfectly. Salt a large pot of boiling water with 1 tablespoon salt, then add your potatoes. Let them boil vigorously for 10 minutes. This softens the potatoes without making them fall apart later.
Step 2: Drain and Steam Dry
Drain your potatoes really well—using a colander helps. Then here’s a trick I learned: pour the potatoes back into the empty pot (off the heat) and let them sit for 5 minutes with the lid on. This little steaming step evaporates extra water, so your potatoes crisp up instead of steaming in the oven. Don’t skip it!
Step 3: Season and Rough Up
Sprinkle your potatoes with 1.5 teaspoons kosher salt and 2 tablespoons semolina. Then put the lid back on and shake the pot vigorously 5 to 7 times. This roughens the edges—the secret to ultimate crunchiness that sticks to the fat. It feels like shaking a maraca with spuds, but it’s worth it.
Step 4: Heat the Duck Fat
Pour 200g (about 7oz) of duck fat into a heavy metal roasting pan. Avoid glass or ceramic for this because they can crack under high heat. Place it in your preheated 230°C (450°F) oven for 5 to 7 minutes until the fat is shimmering with little wisps of smoke. That means it’s hot enough to give you that crunchy magic.
Step 5: Roast and Turn
Carefully remove the pan from the oven (use oven mitts—it’s REALLY hot) and add the potatoes. Turn them carefully to coat every surface in that luscious duck fat, arranging them cut side down for max contact. Roast for 25 minutes, then turn once with tongs and roast a further 15 minutes. Turn again, roasting an additional 10-15 minutes until the potatoes are deeply golden and absolutely crackling on the outside.
Step 6: Serve Immediately
Transfer the potatoes to a warm serving bowl and sprinkle generously with sea salt flakes and chopped rosemary. Serve right away while they’re still piping hot and irresistibly crunchy. Your guests will love you for it.
Pro Tips for Making Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe
- Choose the Right Potato: I’ve found starchy potatoes like Maris Piper or Yukon Gold give the best combination of crisp exterior and fluffy interior.
- Don’t Skip the Semolina: The coating isn’t just for show; it creates little textured pockets that lock in crispiness in my experience.
- Get Your Duck Fat Hot Enough: If you don’t see a shimmer or a bit of smoke from the fat, your potatoes won’t crisp properly—trust me, I learned that lesson the hard way!
- Roast in a Metal Pan Only: Using a heavy metal pan means even heat and helps you get that beautiful crust—glass just doesn’t deliver the same result.
How to Serve Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe
Garnishes
I always finish with a sprinkle of crispy sea salt flakes and fresh rosemary—it adds the perfect pop of flavor and some lovely texture contrasts. Sometimes thyme or a drizzle of garlic-infused olive oil works great if you want to mix it up.
Side Dishes
These potatoes are a dream alongside roast chicken, beef, or pork. I love serving them with a rich gravy and some roasted seasonal vegetables like carrots or Brussels sprouts. They also pair beautifully with a vibrant green salad if you want to keep things fresh.
Creative Ways to Present
For special occasions, I like to serve these Duck Fat Potatoes on a rustic wooden board lined with parchment, sprinkled with roasted garlic cloves and fresh herbs for a farmhouse vibe. They’re also perfect for sharing—pile them high in a big bowl garnished with rosemary sprigs for a cozy family style feast.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover duck fat potatoes completely before storing them in an airtight container in the fridge. They keep well for up to 3 days, but they’re best eaten within 24 hours for maximum crispiness.
Freezing
If I want to freeze them, I spread the cooled potatoes out on a baking sheet to flash freeze, then transfer them to a freezer-safe bag. They can last up to a month frozen, though the texture softens a bit. Reheating crisps them back up nicely.
Reheating
The best way I’ve found to reheat these beauties is in a hot oven (around 200°C/400°F) for 10-15 minutes on a baking tray, turning halfway through. This helps restore their crisp texture without drying them out. Avoid microwaving—it just ruins the crunch!
FAQs
-
Can I use other fats instead of duck fat for these potatoes?
Absolutely! While duck fat gives these roast potatoes their signature richness and crispiness, you can substitute goose fat or beef dripping for a similar effect. Olive oil or vegetable oil can work in a pinch, but the flavor won’t be quite the same, and the potatoes may not get as crispy.
-
Why do you add semolina when making these duck fat potatoes?
Semolina helps rough up the surface of the par-boiled potatoes, creating nooks and crannies where the duck fat can cling. This texture is the secret to achieving extra crunchy potatoes that don’t fall flat in the oven.
-
Can I prepare these potatoes ahead of time?
You can par-boil, season, and rough up the potatoes a few hours in advance and keep them covered in the fridge. Just make sure to bring them back to room temperature before roasting to help them crisp up properly.
-
What’s the best potato variety for these duck fat roast potatoes?
I recommend starchy or all-purpose potatoes like Yukon Gold, Maris Piper, or Sebago. They develop that perfect fluffy center while getting scrumptiously crispy on the outside. Avoid waxy potatoes as they tend to stay firm and don’t crisp as well.
Final Thoughts
I can’t stress enough how much this Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe has changed my cooking game. Every time I bring these out, they steal the show—crispy, golden, and bursting with flavor. It’s a little kitchen ritual I look forward to, and I’m certain you’ll love it too. Try it this weekend and watch everyone fall in love bite by crunchy bite!
PrintDuck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe
These Duck Fat Potatoes are the ultimate roast potatoes, boasting a crispy exterior and fluffy interior thanks to par boiling and roasting in duck fat. Perfect for elevating your dinner or holiday meals with a rich, savory flavor and addictive crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Halal
Ingredients
Par Boiling
- 2 kg potatoes, medium to large, Sebago, Dutch Creams, Yukon Gold, Russet, or Maris Piper
- 1 tbsp salt
- 2 tbsp semolina
- 1.5 tsp kosher salt
Roasting
- 200 g duck fat (or goose fat)
Serving (Optional)
- 2 tsp rosemary, roughly chopped
- Sea salt flakes
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 7.5 cm (3 inch) pieces to ensure even cooking and crispy edges.
- Preheat Oven: Set your oven to 230°C (450°F) fan-forced to get it hot enough for roasting.
- Par Boil Potatoes: Place the potatoes in a large pot of boiling water with 1 tbsp of salt. Boil them for 10 minutes until partially cooked.
- Drain and Steam: Drain the potatoes thoroughly. Return them to the turned-off pot and let them stand for 5 minutes to steam off excess moisture.
- Rough up Surface: Add 1.5 tsp kosher salt and 2 tbsp semolina to the potatoes. Cover with a lid and shake the pot vigorously 5 to 7 times to roughen the surface, which helps create the crispy crust.
- Heat Duck Fat: Pour the duck fat into a heavy-based metal roasting pan. Heat it in the oven for 5 to 7 minutes until shimmering and very hot with wisps of smoke.
- Coat and Arrange Potatoes: Carefully remove the hot pan from the oven. Working quickly, add the potatoes to the fat and turn them to coat thoroughly. Arrange them cut side down in a single layer.
- Roast Potatoes: Roast for 25 minutes, then turn all potatoes. Roast for another 15 minutes, turn again, and continue roasting for 10 to 15 minutes until they are a deep golden color and super crunchy.
- Serve: Transfer the potatoes to a warm serving bowl. Sprinkle with sea salt flakes and chopped rosemary if desired. Serve immediately for best texture and flavor.
Notes
- Use waxy or all-purpose potatoes like Russet, Yukon Gold, or Maris Piper for best texture.
- Semolina helps create a rough surface on potatoes, contributing to crispiness.
- Duck fat adds flavor and crispness but can be substituted with goose fat or a high smoke point oil if necessary.
- Use a heavy metal pan for roasting; avoid glass or ceramic as they don’t get hot enough for crispiness.
- Be very careful when handling hot duck fat to avoid burns.
- Turning the potatoes multiple times during cooking ensures even browning and crispiness on all sides.
