Crispy Duck Fat Roast Potatoes
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.
Servings6 Portions
Prep Time15 Mins
Cook Time75 Mins
Difficulty
Intermediate
Ingredients
6
- potatoes1800 g
- duck fat200 g
- semolina2 tbsp
- salt1.5 tbsp
- rosemary2 tsp
- sea salt flakes1 tsp
Step-by-Step Instructions
01
Peel the potatoes and cut them into large, even chunks, about 3 inches wide, so they cook at the same pace.
02
Preheat the oven to 450°F (230°C). Place a heavy metal roasting pan in the oven so it can heat up.
03
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.
04
Drain the potatoes thoroughly. Return them to the warm, empty pot and let them sit for 5 minutes so excess steam and moisture evaporate.
05
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.
06
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.
