Duck Fat Roasted Potatoes
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
268 kcal
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Course
Side Dish
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Cuisine
Australian
Duck Fat Roasted Potatoes
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Duck Fat Roasted Potatoes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and packed with irresistible flavor. Duck fat adds richness and helps create that perfect golden crust while keeping the centers pillowy soft. With tips on choosing the right potatoes and achieving maximum crispiness, this recipe guarantees a side dish so delicious, everyone will want seconds (or thirds). Perfect for family dinners, festive feasts, or anytime you crave something special.
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Ingredients
- 4½ lb potato see note 1
- 5 tablespoon duck fat (see note 3)
- 1½ tablespoon salt
- ½ teaspoon baking powder (see note 2)
Instructions
- Peel the potatoes, then cut large ones into 4 and medium ones into 3. If you have small potatoes, cut them in half.4½ lb / 2 kg potatoes
- Preheat oven to 450ºF 230°C.
- Put the duck fat into a heavy metal roasting pan (see note 4) and place it in the oven.5 tbsp duck fat
- Bring a large pan of water to the boil. Add the salt and baking soda.1½ tbsp salt½ tsp baking powder
- Add the potatoes and cook for 10 minutes.
- Drain the potatoes.
- Let the potatoes sit for 5 minutes to dry off, and then give them a good shake to rough up the outer surface. If a few bits break off, it is okay.
- Remove the hot roasting pan from the oven and carefully and quickly add the potatoes to the fat. (see note 5)
- Carefully turn them over in the oil so they are all coated. You can also use a spoon to baste them all over.
- Roast for 25 minutes, then use a thin metal spatula to turn the potatoes; roast for 20 minutes, then turn again and roast for 15 minutes more.
- By now, the potatoes should be golden and crispy.
- If they aren't, then give them 10 minutes longer. (see note 6)
- Remove from the oven and serve immediately.
Notes
- The type of potatoes you buy makes so much difference to the finished result. Go for Russet, Maris Piper, or Sebago (the dirt-covered one). They all have the right balance of sugar and starch to give you fluffy, creamy insides with crispy, crunchy outsides.
- Baking powder is also known as bicarb, bicarbonate of soda, and sodium bicarbonate.
- Duck fat is available in larger grocery stores, especially around the holidays. It lasts for so long and is a wonderful fat to use. It is solid in the tub in the fridge but still soft enough to easily scoop. It has a high smoke point, so you can get it super hot and crisp the potatoes.
- Use a heavy-based roasting tin for best results. The flimsy ones don't give you such crispy potatoes. Don't use ceramic or glass roasting dishes as they cannot withstand the high heat we are using.
- Be careful with the hot oil!!!! There is quite a lot of it; if you tip the potatoes in from a height, it can splash. Slowly pour the potatoes into the oil. And if you have long oven mitts, use them to protect your forearms. (Trust me on this one! It is a painful experience!)
- The age of the potato makes a difference in cooking time. An older potato has less sugar and more starch, and it takes longer to get brown on the outside.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
8mg
(3%)
Sodium
542mg
(23%)
Potassium
400mg
(9%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
5IU
(0%)
Vitamin C
50mg
(56%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 542mg | 23% |
| Potassium | 400mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 50mg | 56% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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