Duck Fat Roasted Potatoes
User Reviews
5
Duck Fat Roasted Potatoes
Description
Duck Fat Roasted Potatoes begin with potatoes cut evenly and par-boiled until just tender. After draining, shaking them in a colander creates a rough surface that crisps up during roasting. Hot duck fat, heated in a tray with garlic cloves and rosemary sprigs, coats the potatoes, infusing them with rich flavor and crispness. Roasting starts at a high temperature to encourage browning, then lowers to finish cooking through. The addition of paprika, salt, and fresh cracked pepper enhances both flavor and color. The result is potatoes with a crunchy exterior and soft, creamy interior. These are ideal as a side dish where rich, herb-infused potatoes complement meats or vegetables.
Uniform potato size ensures even roasting. Letting the potatoes dry after par-boiling helps prevent sogginess. Duck fat adds a distinctive richness, but vegetable or olive oil can be used as a substitute.
Ingredients
- 1 kg potato King Edwards, Maris Pipers, Yukon Golds or Desire potatoes
- 70 g duck fat (Use vegetable oil or olive oil for vegetarian / vegan option)
- 5 cloves garlic
- 3 prigs rosemary
- ½ tablespoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 200° C (390° F).
- Peel the potatoes and cut them into even-sized chunky pieces.
- Place the potatoes in a pan with plenty of water and bring to a boil on medium heat.
- Cook for 8 to 10 minutes, until they are slightly softened.
- Drain the potatoes in a colander and then shake the colander to fluff them up.
- Let them cool down while heating the duck fat until piping hot in the roasting tray.
- When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.
- Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning.
- Place the tray in the hot oven and bake the potatoes for 30 minutes.
- After 30 minutes, give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes until they are crispy and golden outside.
Notes
- Cut potatoes evenly to ensure uniform cooking time and crispiness.
- Par-boiling potatoes until their surfaces begin softening is key to achieving fluffy interiors.
- Drain and let the potatoes dry from their own steam before roasting to avoid soggy texture.
- Do not skimp on duck fat; it enhances both flavor and crispiness of the potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 25mg | 8% |
| Sodium | 888mg | 37% |
| Potassium | 1071mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 52mg | 58% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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