Crispy Duck Fat Roast Potatoes
Crispy duck fat roast potatoes are an easy and delicious potato side to serve with roast duck, roast chicken, roast beef, and even air fryer turkey crown!
Servings 6
Calories 257kcal
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Equipment
- Knife
Ingredients
- 1 kg White Potatoes Maris Piper or King Edward
- 85 g Duck Fat
- 1 teaspoon Plain Flour
- 2 Rosemary Sprigs
- 3 Garlic Cloves leave whole and unpeeled
- 1 teaspoon Sea Salt
Instructions
- Peel and cut the potatoes into even chunks (I generally cut a medium potato into 3 pieces). Put the potatoes into a large pan of salted water and bring it to the boil. Once the water is boiling, immediately turn down the heat to low and time 4 minutes.1 kg White Potatoes
- Take the pan off the heat, drain the potatoes in a colander, and allow to steam dry. Shake the colander to fluff up the edges.
- Sprinkle over the flour and make sure each potato is coated.1 teaspoon Plain Flour
- Heat the oven to 220C (200 fan/ Gas 7) and pour the duck fat into a roasting tin. Heat the roasting tray in the oven for 5 minutes until the fat is very hot.85 g Duck Fat
- Carefully take the roasting tin out of the oven and place the potatoes in the hot fat, using a spoon to turn each potato in the duck fat. Pop in the garlic cloves and rosemary sprigs and sprinkle over the sea salt. Roast the potatoes in the oven for 50 minutes to 1 hour until they are golden and crispy. Turn the potatoes halfway through cooking to ensure they cook evenly and are a nice golden brown colour.2 Rosemary Sprigs, 3 Garlic Cloves, 1 teaspoon Sea Salt
Notes
Top Tips:
- You can reuse the duck fat after roasting the potatoes. Just strain out any bits of potato, then allow it to cool before scraping it into a jar. Store in the fridge for up to a month.
- Use starchy potatoes, not waxy ones, for the best fluffy texture.
- Roughing up the surface of the potatoes after parboiling them creates more surface area, which in turn equals crispier crunchier potatoes!
- Glass roasting/baking dishes are not recommended due to the high oven temperatures.
- Use goose fat instead of duck fat.
- Use semolina or polenta instead of plain flour.
- Swap the rosemary for thyme or oregano.
- Use baby potatoes instead of regular white potatoes.
- Roast the duck fat potatoes in your air fryer instead of the oven.
Nutritional Information (Approximate)
Calories: 257kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 398mg | Potassium: 708mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 23mg | Iron: 1mg
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