Make the Crispiest, most delicious Duck Fat Potatoes!
Make the BEST, crispiest roast potatoes in the world! Potatoes roasted in duck fat have an incredibly thick, golden-brown crust that’s unbelievably crunchy in a way that you will never be able to replicate using oil. We assure you that this is worthy of a cheat meal and an indulgent treat. We've got Duck Fat from Larnaudie, just in time before the festive season for you to try out the most delicious recipes. Pick up fresh potatoes of your choice from our wide selection of choice produce. You can even use our giant sweet potatoes for a unique and multi-dimensional taste!
Ingredients
PAR BOILING
1.75-2kg/ 3.5-4lb potatoes , medium to large, Sebago or Dutch Creams (Aus), Yukon Gold or Russet (US), Maris Piper (UK) (Note 1)
1 tbsp salt
2 tbsp semolina (Note 2)
1.5 tsp salt , kosher salt
ROASTING
200g/ 7oz Duck Fat (or Goose Fat, Note 3)
Serve with
2 tsp rosemary , roughly chopped
Sea salt flakes
Directions
Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
Preheat oven to 230°C/450°F (230°C fan).
PAR BOILING & ROUGHING UP:
Add 1 tbsp salt then potatoes in a large pot of boiling water.
Boil 10 minutes.
Drain potatoes well.
Shake excess water out of pot, return turned off stove.
Tip potatoes in then stand for 5 minutes to steam out excess water.
Add 1.5 tsp salt and the semolina.
Place lid on then shake the pot up and down vigorously 5 to 7 times to rough up the surface.
ROASTING:
Pour duck fat into heavy based metal roasting pan (not glass or ceramic, Note 5).
Heat in oven for 5 to 7 minutes until it's shimmering and very hot with little wisps of smoke (Note 6) Working quickly and carefully, remove pan from oven.
Transfer potato in (be CAREFUL!), turn to coat in fat then arrange cut face down.
Roast for 25 minutes. Turn potatoes, roast 15 minutes.
Turn again, then roast 10 to 15 minutes until deep golden and super crunchy.
Transfer to warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately!
This recipe and image are taken from Recipe Tin Eats.
