Duck Fat Potatoes - the world's crispiest, BEST Roast Potatoes!
User Reviews
5
Duck Fat Potatoes - the world's crispiest, BEST Roast Potatoes!
Description
The Duck Fat Potatoes recipe starts by peeling and cutting potatoes into large uniform pieces, suited to withstand high-heat roasting. Parboiling in salted water softens the interior, while draining and steaming removes excess moisture. Salt and semolina dusted onto the potatoes add granules that help create a crunchy crust once roasted. Vigorously shaking the potatoes in a covered pot roughs up the surfaces to increase crispness.
Duck fat is heated in a heavy metal roasting pan until smoking hot to mimic deep frying. The potatoes are carefully added, turned to coat completely, and roasted at 230°C/450°F with periodic turning for an extended period totaling about 50+ minutes. This produces a rich, deeply colored crust that remains crunchy even after cooling. Optional rosemary and sea salt flakes add classic finishing flavors and aromas.
These potatoes pair well with roast meats or as a robust side dish where texture contrast is desired. Using starchy or all-purpose potatoes yields the best interior consistency. Duck fat can be reused after straining and refrigerating, maintaining its flavor and usability. Heavy metal pans are recommended for heat retention, and temperature control is critical for optimal crunch.
Semolina is a key ingredient that adds a fine granular crunch not achievable with cornmeal or flour. The recipe prioritizes thorough parboiling and surface roughening to maximize crust thickness. The fat’s high heat quickly seals the outer layer producing a crunch that lasts. These methods combine for what the author considers the world’s crispiest roast potatoes.
Ingredients
Par boiling:
- 1.75-2kg/ 3.5-4lb potato 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
Roasting:
- 200g/ 7oz duck fat (or Goose Fat, Note 3)
Serving, optional:
- 2 tsp rosemary , roughly chopped
- sea salt flakes
Instructions
- Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
- Preheat oven to 230°C/450°F (230°C fan).
Par Boiling & Roughing up:
- Add 1 tbsp salt then potatoes in a large pot of boiling water. Boil 10 minutes.
- Drain potatoes well.
- Shake excess water out of pot, return turned off stove. Tip potatoes in then stand for 5 minutes to steam out excess water.
- 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.
Roasting:
- Pour duck fat into heavy based metal roasting pan (not glass or ceramic, Note 5).
- Heat in oven for 5 to 7 minutes until it's shimmering and very hot with little wisps of smoke (Note 6)
- Working quickly and carefully, remove pan from oven.
- Transfer potato in (be CAREFUL!), turn to coat in fat then arrange cut face down.
- Roast for 25 minutes. Turn potatoes, roast 15 minutes. Turn again, then roast 10 to 15 minutes until deep golden and super crunchy.
- Transfer to warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately!
Notes
- Use starchy or all-purpose potatoes like Yukon Gold or Russet for a fluffy interior and crispy crust.
- Coat potatoes with semolina and salt before roasting to add a subtle extra crunch to the crust.
- Rough up the potato surfaces by shaking in a covered pot to increase texture for crispness.
- Heat duck fat until smoking hot before adding potatoes for immediate searing and crust formation.
- Use a heavy metal roasting pan for best heat retention; avoid glass or ceramic pans that may shatter.
- Roast with multiple turns totaling around 50 minutes to achieve deep golden color and crunch.
- Duck fat can be strained and refrigerated for reuse but note it will be salty from absorbed seasonings.
- The recipe is adapted from a goose fat roast potato method but uses duck fat for accessibility.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302cal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 608mg | 25% |
| Potassium | 1093mg | 23% |
| Fiber | 7g | 28% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 30mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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