Duck Fat Roast Potatoes
Duck fat roast potatoes - the fanciest of the roast potatoes! These beauties grace fine dining menus the world over but are surprisingly easy to make at home. They're a great accompaniment for your favourite roast dinners and a showstopper at dinner parties.
- 3 large potatoes (Dutch Cream or Sebago work well for this)
- 3 - 4 tbsp free range duck fat
- Salt flakes
- Preheat your oven to 220C. Add the duck fat to a large cast iron skillet or oven tray and slide into the oven to heat up as you prepare the potatoes.
- Peel the potatoes and chop into chunks (the larger the pieces, the longer you can cook them and the crispier they’ll get).
- Parboil the potatoes either in a steamer basket or in a saucepan starting with cold salted water. Cook them until a knife slides in easily but not so long that they’re cooked all the way through. This is usually around 10 mins depending on the size of your potato chunks.
- Drain the potatoes well in a colander and toss to rough up the surface of the potatoes. You can use a pair of tongs to rough them up a bit more - the rougher the surface the crispier the potatoes!
- Add potatoes into the skillet of hot fat (it should be hot enough that the potatoes sizzle when they hit the pan). Sprinkle over a generous amount of salt and return to the oven for 15 - 20 mins.
- Remove from the oven and turn potatoes to crisp on the other side, then put back into the oven for a further 15 - 20 mins. (You can increase the cooking time if they're not as crispy as you'd like.)
- Remove the crispy potatoes from the skillet and drain on paper towel (if necessary), sprinkle a little more salt over if needed and dig in!