Crispy Duck Fat Potatoes

Close up of golden crunchy roasted potatoes

Golden, crispy and luxurious! These crispy roasted garlic and rosemary duck fat potatoes are perfect for your next Sunday roast. Say goodbye to soft roast potatoes! Pro tip: get the duck fat smoking hot.

5 from 6 votes

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 332kcal

Ingredients

Instructions

Preheat oven to 200°C/400°F. Dollop duck fat onto a large, heavy-based roasting tray. Place tray onto the bottom shelf of the oven to get the fat nice and hot. (note 1)
Meanwhile, peel and cut potatoes into large chunks, to about 5cm/1.5inch cubes.
To parboil the potatoes, add potatoes and cold water (enough to cover the potatoes) into a large pot and bring it up to boil. Generously salt the water. Boil potatoes for about 7 minutes, lid off.
Once 7 minutes are up, turn the stove off, drain potatoes well. Allow potatoes to steam to evaporate excess moisture. (note 2)
Now, gently shake the pot (or colander, if using) to fluff up the edges of the potatoes for an extra crunchy exterior.
Carefully, with oven mitts on, take the tray out of the oven and gently place potatoes onto the tray. Using a pair of tongs, turn and coat the potatoes with the duck fat thoroughly.
Space potatoes out, with wiggle room between each other without overlapping. Bake on the bottom shelf for 45 minutes (or until potatoes a deep golden and crispy), turning every 15 minutes. (note 3)
After the first 15 minutes of roasting, scatter lightly crushed garlic cloves (skin on) and rosemary sprigs all over the potatoes before returning it into the oven. (note 4)
Season with salt and pepper. Serve immediately whilst it's hot and crispy!

Video

Notes

Note 1. Get the duck fat smoking hot (literally). The fat is hot enough when it starts to smoke in the oven. The parboiled potatoes should sizzle as soon as they touch the fat.

Note 2. Draw as much moisture out of the potatoes as possible before roasting. Achieve this by draining the potatoes really well and leaving them in the hot pot (that was used to parboil) and use the heat to help with evaporating excess moisture. If you still some liquids in the pot after 2 minutes, turn the stove on for about 30 seconds, that will do the trick!

Note 3. Bake potatoes on the bottom shelf of the oven so that the bottoms of the potatoes will crisp up really well. Hence it is important to turn the potatoes every 15 minutes or even every 10 minutes if you've got the patience!

Note 4. Only add garlic and rosemary after 15 minutes of roasting and not at the start. This will prevent them from burning and turning bitter.

To crisp up leftover roast potatoes. To reheat, crisp up the potatoes with extra duck fat in a heavy-based pan on the stove on high heat. Turning every minute until crispy.

Duck fat can be reused many times and can be stored for months in the fridge. Be sure to strain with a fine-mesh strainer and store in an airtight container.

Make this crispy golden goodness for your next Sunday roast or steak dinner with a flavour-packed roast Pumpkin Salad with Goats Cheese and Spinach and/or jazz things up with these mouthwatering Creamy Mushroom Sauce!

Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

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