Recipes › Gourmet Potato › Duck Fat Roasted Gourmet Potatoes
Duck Fat Roasted Gourmet Potatoes
Gourmet potatoes parboiled and then roasted in duck fat at high heat — a method that produces the single greatest roast potato achievable: exterior shattering crisp, interior unimaginably creamy and rich. Duck fat has the ideal smoke point and flavor profile for this purpose. Worth buying duck fat for this recipe alone.
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Ingredients
- 2½ lbs gourmet potatoes, cut into even 2-inch chunks
- 4 tbsp duck fatGoose fat or good quality lard works too
- 4 cloves garlic, smashed, skin on
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1½ tsp flaky sea salt
- ½ tsp black pepper
Contains: milk.
Method
- Parboil potato chunks in salted water for 8 minutes until edges are just becoming tender. Drain and shake vigorously in the colander to rough up the edges — this creates maximum crispiness.About 10 min
- Preheat oven to 450°F. Place a large roasting pan with duck fat in the oven for 5 minutes until the fat is shimmering hot.About 8 min
- Carefully tip potatoes into the hot fat — they will sizzle dramatically. Toss to coat, ensuring all cut surfaces are covered.About 2 min
- Roast for 25 minutes. Add garlic, rosemary, and thyme. Flip potatoes. Roast 15 to 20 minutes more until deeply golden and shatteringly crisp.About 40 min
- Transfer to a warm serving dish. Season immediately with flaky sea salt. Do not cover — steam destroys the crust.About 2 min
Tips
- The shaking step is not cosmetic — it creates rough, fluffy edges that crisp up far better than smooth cuts
- The fat must be very hot when the potatoes go in or they absorb fat rather than sear
- Never cover roast potatoes — trapped steam turns crisp to soggy in minutes
Ring the changes
- Add smoked paprika and cumin to the fat for Spanish-style patatas
- Serve alongside a herb salsa verde for a fresh contrast to the richness
Keeping it
Roast potatoes are one of the few dishes that should genuinely not be made ahead. Make and eat immediately.
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