Duck Fat Roast Potatoes
User Reviews
5
Duck Fat Roast Potatoes
Description
This roast potato recipe starts by peeling and quartering potatoes, then parboiling them briefly to partially cook. After draining, the potatoes are steamed dry in the pot to reduce moisture for better crispness. Meanwhile, duck fat is heated in the oven until hot. The potatoes are roughened up by shaking in the pot to create crispy edges and then placed on the hot fat-coated tray to roast.
They cook for 20 minutes, are turned and basted with the fat, then roasted for another 20 minutes, producing crisp golden exteriors and soft interiors. The cooked potatoes are finished with sea salt and finely chopped fresh rosemary leaves tossed in to infuse herbal fragrance and flavor.
These potatoes are ideal as a flavorful side dish for roasts and hearty meals. The duck fat adds depth and richness beyond regular oils or butter, while rosemary complements the roasted flavor. Proper drying and shaking of the potatoes are key to a crispy finish.
Leftover duck fat can be strained and stored refrigerated for up to a month for reuse. Avoid salting potatoes before roasting to maintain crispiness, seasoning is best done at the end.
Ingredients
- 800 g potato
- 65 g duck fat
- 1 teaspoon salt sea salt
- 3 prig rosemary leaves only; finely chopped, fresh
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Peel 800 g Potatoes and cut into quarters.
- Put the potatoes in a pan of boiling water and par-boil for 5 minutes.
- Once par boiled, drain and put back into the pan to steam for 5 minutes.
- Put 65 g Duck fat onto a baking tray and spread out. Put the tray into the oven while the potatoes are steaming.
- Shake the potatoes in the pan to fluff up all the edges.
- Once the fat is hot, remove the tray from the oven and add the potatoes. Use a spoon to coat the potatoes in the hot fat.
- Cook for 20 minutes. Remove from the oven and turn the potatoes over, basting each one in the fat.
- Return to the oven and cook for a further 20 minutes.
- Transfer the cooked potatoes to a bowl. Add 1 teaspoon Sea salt and 3 sprig Fresh rosemary and toss the potatoes to coat them.
Notes
- Steam dry potatoes after parboiling to remove excess moisture for crispiness.
- Shake potatoes in the pan before roasting to roughen edges and improve crispness.
- Add salt only after roasting to keep potatoes crisp.
- Strain and store leftover duck fat in the fridge for up to one month for reuse.
- Goose fat can substitute duck fat in the recipe with the same method.
- Turn and baste potatoes halfway through cooking for even browning.
- Nutritional information may overestimate fat absorption due to cooking variances.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 297kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 16mg | 5% |
| Sodium | 602mg | 25% |
| Potassium | 843mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 39mg | 43% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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