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Duck Fat Roast Potatoes
Crispy Duck Fat Roast Potatoes: ULTIMATE side dish and secret tips for seasoning. Fool-proof, flavourful and best fat for the roast potatoes. Try now!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 297 kcal
Course:
Side Dish
Cuisine:
British
Ingredients
- 800 g potatoes
- 65 g duck fat
- 1 teaspoon sea salt
- 3 sprig fresh Rosemary leaves only; finely chopped
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.
Cup of Yum
Notes
- Always make sure to steam dry your potatoes when they have been drained, as this removes extra moisture and helps them get super crispy.
- To get really crispy potatoes, once they have steamed dry, you need to put them back in the pan and rough them up around the edges by shaking them around.
- Do not add salt to your potatoes before they go into the oven. We always salt them just before serving.
- You can reuse the duck fat that is left in the pan after roasting the potatoes. Just make sure to strain out any bits of potato left in it, and then allow it to cool before scooping it into a jar. You can store in the fridge for up to a month.
- You can use goose fat instead of duck fat and still follow this recipe the same.
- Make sure to turn and baste your potatoes half way through so all the sides get nice and crispy.
- The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the fat that has been added to the pan.
Nutrition Information
Serving
1portion
Calories
297kcal
(15%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
16mg
(5%)
Sodium
602mg
(25%)
Potassium
843mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
6IU
(0%)
Vitamin C
39mg
(43%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 297
% 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.