
These duck fat roast potatoes are deeply golden, shatteringly crisp on the outside, and fluffy in the center. Parboiling, roughing up the edges, and roasting in hot duck fat create the kind of crunchy potatoes that steal the show at any roast dinner.
Peel the potatoes and cut them into large, even chunks, about 3 inches wide, so they cook at the same pace.
Preheat the oven to 450°F (230°C). Place a heavy metal roasting pan in the oven so it can heat up.
Bring a large pot of water to a boil. Add 1 tbsp salt, then add the potatoes and boil for 10 minutes, until the edges are just starting to soften but the centers still hold their shape.
Drain the potatoes thoroughly. Return them to the warm, empty pot and let them sit for 5 minutes so excess steam and moisture evaporate.
Sprinkle the potatoes with the remaining salt and semolina. Cover the pot with a lid and shake firmly 5 to 7 times to rough up the surfaces; these fluffy edges will crisp in the oven.
Add the duck fat to the hot metal roasting pan and return it to the oven for 5 to 7 minutes, until the fat is shimmering and very hot.
Carefully remove the pan from the oven. Add the potatoes to the hot fat, turning them to coat all sides, then arrange them in a single layer with cut sides facing down.
Roast for 25 minutes. Turn the potatoes, roast for 15 minutes more, then turn again and roast for another 10 to 15 minutes, until deeply golden and crisp all over.
Transfer the potatoes to a warm serving bowl. Finish with sea salt flakes and rosemary, then serve immediately while the crust is at its crunchiest.
Use floury or all-purpose potatoes such as Maris Piper, Russet, or Yukon Gold for the best crisp exterior and fluffy center. A heavy metal roasting pan is important because glass or ceramic does not get hot enough for the same crust. Serve straight away; roast potatoes soften as they sit. To reheat, place them on a tray in a hot oven until crisp again.




