Duck Fat Potatoes
Duck fat potatoes are the crispiest and tastiest roast potatoes you'll ever make, perfect for any meal.
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.
Notes
Serve your crispy duck fat potatoes hot with a sprinkle of sea salt flakes just before serving for extra crunch and flavor. If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in the oven to regain their crispiness. Tips: Ensure the duck fat is very hot before adding the potatoes and do not overcrowd the pan.