Duck Fat Potatoes

5 from 11 votes

Roast potatoes cooked in duck fat until crunchy outside and soft inside, with garlic and rosemary in the tray. Parboil them a day ahead or freeze them ready for the oven.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American, British, English

Diet: Halal

Servings: people

Calories: 355kcal

Author: Ayla Clulee

Ingredients

2 ¼ lbs potatoes (1 kg)
2 ½ oz duck fat (70 g)
5 cloves garlic
3 sprigs rosemary
½ tablespoon salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Preheat your oven to 200° C (390° F).
Peel the potatoes and cut them into even-sized chunky pieces.
Place the potatoes in a pan with plenty of water and bring to a boil on medium heat.
Cook for 8 to 10 minutes, until they are slightly softened.
Drain the potatoes in a colander and then shake the colander to fluff them up.
Let them cool down while heating the duck fat until piping hot in the roasting tray.
When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.
Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning.
Place the tray in the hot oven and bake the potatoes for 30 minutes.
After 30 minutes, give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes until they are crispy and golden outside.

Notes

Cut the potatoes to a similar size so they all cook at the same rate.
Par-boil until the surface is just starting to soften, about 8 to 10 minutes. That rough edge is what turns into the crust.
Drain them and let them steam dry in the colander before they go into the hot fat.
Don't skimp on the duck fat, it adds flavor and crispiness to the potatoes.
Go by color rather than the clock. Ovens vary, so start checking once they look deep gold.
Floury potatoes give you the best crust. Maris Piper or King Edward in the UK, russets or Yukon Golds in the US.
Goose fat works in exactly the same way if that is what you have in the fridge.
You can par-boil the potatoes a day ahead and keep them covered in the fridge, or freeze them on a tray once dry and roast them from frozen with an extra 10 minutes.

Nutrition