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Duck Fat Potatoes – The World’s Crispiest Roast Potatoes Recipe

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4.4 from 8 reviews

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

  1. Prepare Potatoes: Peel the potatoes and cut them into 7.5 cm (3 inch) pieces to ensure even cooking and crispy edges.
  2. Preheat Oven: Set your oven to 230°C (450°F) fan-forced to get it hot enough for roasting.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://stoveandlove.com/duck-fat-potatoes-the-worlds-crispiest-roast-potatoes-recipe/