Duck Fat Potatoes - the world's crispiest, BEST Roast Potatoes!
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
4.95 out of 5 stars
(40)
Ingredients
6 servings
- 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)
- 200g/ 7oz Duck Fat (or Goose Fat, Note 3)
- 2 tsp rosemary (, roughly chopped)
- Sea salt flakes
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Preparation
Step 1
Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
Step 2
Preheat oven to 230°C/450°F (230°C fan).
Step 3
Par Boiling & Roughing up:
Step 4
Add 1 tbsp salt then potatoes in a large pot of boiling water. Boil 10 minutes.
Step 5
Drain potatoes well.
Step 6
Shake excess water out of pot, return turned off stove. Tip potatoes in then stand for 5 minutes to steam out excess water.
Step 7
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.
Step 8
Roasting:
Step 9
Pour duck fat into heavy based metal roasting pan (not glass or ceramic, Note 5).
Step 10
Heat in oven for 5 to 7 minutes until it's shimmering and very hot with little wisps of smoke (Note 6)
Step 11
Working quickly and carefully, remove pan from oven.
Step 12
Transfer potato in (be CAREFUL!), turn to coat in fat then arrange cut face down.
Step 13
Roast for 25 minutes. Turn potatoes, roast 15 minutes. Turn again, then roast 10 to 15 minutes until deep golden and super crunchy.
Step 14
Transfer to warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately!
Step 15
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