Duck fat potatoes are known for being the crispiest and tastiest roast potatoes you’ll ever make. Using duck fat gives them a unique flavor and a crunchy exterior that is simply irresistible. Whether you’re serving them at a holiday dinner or just enjoying a family meal, these potatoes will elevate your dish to the next level.
Why Make This Recipe
You might wonder why you should choose duck fat for your roast potatoes. The answer is simple: duck fat is rich in flavor and has a high smoke point, which helps achieve that perfect crispy finish. These potatoes are not only delicious but also easy to prepare. Follow this recipe, and you will impress everyone at your table!
How to Make Duck Fat Potatoes
Ingredients
- 1.75-2kg/3.5-4lb potatoes (medium to large, such as Sebago or Dutch Creams in Australia, Yukon Gold or Russet in the USA, or Maris Piper in the UK) (Note 1)
- 1 tbsp salt
- 2 tbsp semolina (Note 2)
- 1.5 tsp kosher salt
- 200g/7oz duck fat (or goose fat, Note 3)
- 2 tsp rosemary (roughly chopped)
- Sea salt flakes
Directions
- Prepare the Potatoes: Peel the potatoes and cut them into pieces about 7.5cm (3 inches) in size (Note 4).
- Preheat the Oven: Set your oven to 230°C (450°F), or 230°C for fan ovens.
- Par Boiling and Roughing Up: Place the cut potatoes in a pot, cover them with water, and add 1 tablespoon of salt. Bring to a boil and cook for about 10 minutes until they are just tender but not falling apart. Drain the potatoes, then shake them in the pot to roughen the edges. This helps make them crispier.
- Roasting: In a large roasting pan, heat the duck fat in the oven for about 10 minutes. Once hot, carefully add the roughened potatoes, ensuring they are well coated in the fat. Sprinkle with semolina and kosher salt, then add the chopped rosemary. Roast the potatoes for 30-40 minutes, turning them occasionally until they are golden brown and crispy.
How to Serve Duck Fat Potatoes
Serve your crispy duck fat potatoes hot, straight from the oven. They make a perfect side dish for roast meats or hearty stews. Sprinkle with sea salt flakes just before serving for an extra crunch and flavor.
How to Store Duck Fat Potatoes
If you have leftover potatoes (though it’s hard to imagine!), store them in an airtight container in the fridge. They can last for up to 3 days. Reheat them in the oven to regain their crispiness before serving.
Tips to Make Duck Fat Potatoes
- Make sure the duck fat is very hot before adding the potatoes. This helps them fry immediately and get that perfect crispy texture.
- Don’t overcrowd the pan; this will steam the potatoes instead of roasting them.
- For extra flavor, try adding fresh herbs like thyme or garlic to the duck fat before roasting.
Variation
You can try adding different herbs or spices to the potatoes before roasting, like garlic powder, paprika, or even chili flakes for a bit of heat. Mixing in some chopped garlic in the last 10 minutes of roasting adds a wonderful aroma.
FAQs
Q: Can I use olive oil instead of duck fat?
A: Yes, you can use olive oil, but you won’t get the same rich flavor or crispy texture that duck fat provides.
Q: Can I prepare these potatoes ahead of time?
A: You can par-boil and rough up the potatoes the day before. Just store them in the fridge and roast them just before serving.
Q: What’s the best type of potato for roasting?
A: Starchy potatoes like Yukon Gold or Russet are ideal for roasting as they become fluffy on the inside while crispy on the outside.
Duck Fat Potatoes
Ingredients
Potatoes
- 1.75-2 kg 1.75-2kg/3.5-4lb potatoes (medium to large, such as Sebago or Dutch Creams in Australia, Yukon Gold or Russet in the USA, or Maris Piper in the UK) (Note 1)
Seasoning
- 1 tbsp salt
- 2 tbsp semolina (Note 2)
- 1.5 tsp kosher salt
- 2 tsp rosemary (roughly chopped)
- sea salt flakes for serving
Fat
- 200 g duck fat (or goose fat) (Note 3)
Instructions
Preparation
- Peel the potatoes and cut them into pieces about 7.5cm (3 inches) in size.
- Preheat the oven to 230°C (450°F) or 230°C for fan ovens.
- Place the cut potatoes in a pot, cover them with water, and add 1 tablespoon of salt. Bring to a boil and cook for about 10 minutes until they are just tender but not falling apart.
- Drain the potatoes, then shake them in the pot to roughen the edges.
Roasting
- In a large roasting pan, heat the duck fat in the oven for about 10 minutes.
- Once hot, carefully add the roughened potatoes, ensuring they are well coated in the fat.
- Sprinkle with semolina and kosher salt, then add the chopped rosemary.
- Roast the potatoes for 30-40 minutes, turning them occasionally until they are golden brown and crispy.
