Description
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.
Ingredients
Units
Scale
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.
