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
Scale
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.
