If you have ever dreamed of achieving the perfectly golden, insanely crispy roast potatoes that everyone raves about, look no further. Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe is exactly what your dinner table has been missing. With the richness of duck fat enveloping each spud, this recipe transforms simple potatoes into a glorious celebration of texture and flavor that is bound to be your new favorite comfort food. Let’s dive into how to make these irresistibly crispy gems that are sure to become a classic in your kitchen.
Ingredients You’ll Need
This recipe stands out because of its straightforward yet essential ingredients. Each one plays a crucial role: from the choice of potato to the unique touch of duck fat that creates that signature crispiness and golden color. Here’s what you’ll need to make these irresistible Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe.
- Potatoes (1.75-2kg/3.5-4lb): Medium to large, preferably Sebago, Dutch Creams, Yukon Gold, Russet, or Maris Piper for that perfect fluffy interior and crisp exterior.
- Salt (1 tbsp): Enhances the natural flavor of the potatoes through the cooking process.
- Semolina (2 tbsp): A secret weapon for adding extra crunch with a nice coarse texture around the edges.
- Kosher salt (1.5 tsp): For seasoning before roasting, bringing out depth in each crispy bite.
- Duck fat (200g/7oz): The true hero of this recipe—adds unmatched richness and encourages that unbeatable crispy crust.
- Rosemary (2 tsp, roughly chopped): Infuses subtle, aromatic notes that complement the potatoes perfectly.
- Sea salt flakes: For finishing touches and an irresistible crunch right before serving.
How to Make Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe
Step 1: Prepare the Potatoes
Start by peeling your potatoes and cutting them into roughly 7.5cm or 3-inch chunks. This size strikes the perfect balance between crispy edges and fluffy centers. Taking the time to peel and cut evenly ensures an even roast where each piece cooks uniformly.
Step 2: Parboil and Rough Up
Place the potato chunks into a large pot of salted boiling water and parboil them for about 8–10 minutes. The goal here is to soften the outside just enough so that when you drain them, you can shake the pot gently to roughen the edges. These roughened surfaces are the secret to letting the duck fat cling beautifully and creating the coveted crunch.
Step 3: Preheat Your Oven and Roast Pan
While your potatoes parboil, set your oven to a roaring 230°C (450°F) with the fan on if you have it. Put your duck fat into a heavy roasting pan and place it in the oven to heat until it’s shimmering and smoking slightly. This is key to starting the roasting process with an instant crisp.
Step 4: Coat and Roast the Potatoes
Once the duck fat is piping hot, carefully add your parboiled potatoes into the pan, turning them to coat evenly. Sprinkle in the semolina, kosher salt, and roughly chopped rosemary, tossing gently. Pop the pan back into the oven and roast for around 60 to 75 minutes, turning the potatoes halfway through. Your patience will be rewarded with golden brown, ultra-crispy potatoes that sing with flavor.
How to Serve Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe
Garnishes
Once out of the oven, sprinkle a pinch of sea salt flakes over your Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe for an extra pop of texture and a burst of salty goodness. Fresh rosemary or even a touch of minced garlic tossed over warm potatoes works beautifully as well.
Side Dishes
These potatoes are incredibly versatile. They pair wonderfully with a Sunday roast, whether it’s beef, chicken, lamb, or pork. For a vegetarian twist, serve alongside roasted vegetables and a herby gravy. Their crispiness and richness bring a satisfying contrast to many main dishes.
Creative Ways to Present
For a fun twist, serve your Duck Fat Potatoes as part of a sharable platter with dipping sauces like garlic aioli, spicy ketchup, or even a creamy blue cheese dip. You can also sprinkle them with parmesan or za’atar for exciting flavor variations that keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cool the potatoes completely and store them in an airtight container in the refrigerator. They will keep well for up to 3 days without losing their flavor.
Freezing
While these potatoes are best fresh, you can freeze cooked leftovers by flash freezing in a single layer on a tray, then transferring them to a freezer bag. Use within one month for best texture and flavor.
Reheating
To revive the crispiness, avoid the microwave. Instead, reheat your Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe in a hot oven at 200°C (400°F) for 10–15 minutes. This approach helps restore that coveted crunch and warmth just as good as fresh.
FAQs
What type of potatoes work best?
Starchy or all-purpose potatoes like Maris Piper, Russet, Yukon Gold, or Sebago are your best bet. They develop that fluffy interior while crisping beautifully on the outside.
Can I use another fat if I don’t have duck fat?
Goose fat is an excellent substitute for similar results. If those aren’t available, good-quality beef dripping or even olive oil can work, but you may lose a bit of the signature richness and crispiness.
Why do you add semolina to the potatoes?
Semolina creates a rough coating on the potatoes that crisps up in the oven, contributing an addictive crunch that regular flour or no coating can’t quite match.
How important is the oven temperature?
Roasting at a very high temperature is essential to achieve the golden crust while keeping the inside fluffy. Too low, and the potatoes turn pale and soggy instead.
Can I make these potatoes ahead of time?
You can parboil and rough up the potatoes a day ahead, then refrigerate them. Roast them fresh just before serving for the absolute best texture and flavor.
Final Thoughts
There’s something so deeply satisfying about biting into Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe that crackle with golden crispness and melt into fluffy goodness. Making these will elevate your roast dinners and impress anyone lucky enough to share them with you. So grab your duck fat, gather your ingredients, and get ready to create magic in your oven. Trust me, once you try this recipe, there will be no going back to ordinary roast potatoes again!
Print
Duck Fat Potatoes: The Crispiest Roast Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Discover the ultimate recipe for Duck Fat Potatoes, renowned as the world’s crispiest and best roast potatoes. These golden, crunchy on the outside and fluffy on the inside potatoes are perfectly seasoned with rosemary and sea salt flakes, making them an irresistible side dish for any meal.
Ingredients
Potatoes
- 1.75–2kg (3.5-4lb) medium to large potatoes (Sebago or Dutch Creams, Yukon Gold, Russet, or Maris Piper)
- 1 tbsp salt
- 2 tbsp semolina
- 1.5 tsp kosher salt
Roasting
- 200g (7oz) duck fat (or goose fat)
- 2 tsp rosemary, roughly chopped
- Sea salt flakes
Instructions
- Peel and Cut Potatoes: Peel the potatoes and cut them into chunks about 7.5 cm (3 inches) in size to ensure even roasting and a perfect fluffy interior.
- Preheat Oven: Set your oven to 230°C (450°F), or 230°C if using a fan-assisted oven, to get it properly hot for roasting.
- Parboil and Rough Up Potatoes: Place the potato chunks in salted boiling water and parboil for about 10 minutes until they start to soften. Drain well then shake the potatoes in the pot to roughen their edges; this texture helps create that signature crispiness when roasted.
- Prepare Roasting Tray and Duck Fat: Add the duck fat to a roasting tray and place it in the oven to heat until it is sizzling hot, about 5 minutes.
- Roast the Potatoes: Carefully add the potatoes to the hot duck fat, turning them to coat evenly. Sprinkle over the semolina and rosemary, then roast in the oven for 60-75 minutes, turning occasionally, until the potatoes are deeply golden and crispy.
- Season and Serve: Remove from the oven, sprinkle with sea salt flakes to taste, and serve immediately for the best crispy texture.
Notes
- Choose waxy or starchy potatoes like Sebago, Dutch Creams, Yukon Gold, Russet, or Maris Piper for the best texture.
- Semolina coating aids in achieving a crunchy crust.
- Duck fat imparts a rich flavor and enhances crispiness; goose fat is a good alternative.
- Cut potatoes into uniform chunks to ensure even cooking.
- Shaking the potatoes after parboiling roughs up their surfaces to create more crunchy edges when roasted.
