Duck Fat Potatoes – the World’s Crispiest Roast Potatoes Recipe

Introduction

Duck Fat Potatoes are renowned for their irresistibly crispy exterior and fluffy interior. This recipe will guide you through perfect roast potatoes using duck fat that elevate any meal with rich flavor and crunch.

Ingredients

• 1.75-2kg (3.5-4lb) potatoes, medium to large (Sebago, Dutch Creams, Yukon Gold, Russet, or Maris Piper)
• 1 tbsp salt
• 2 tbsp semolina
• 1.5 tsp kosher salt
• 200g (7oz) duck fat (or goose fat)
• 2 tsp rosemary, roughly chopped
• Sea salt flakes

Instructions

1. Step 1: Peel the potatoes and cut them into pieces about 7.5cm (3 inches) each.
2. Step 2: Preheat your oven to 230°C (450°F) or 230°C fan.
3. Step 3: Add 1 tbsp salt to a large pot of boiling water. Add the potatoes and boil for 10 minutes.
4. Step 4: Drain the potatoes well.
5. Step 5: Return the drained potatoes to the empty pot on the turned-off stove. Let them sit for 5 minutes to steam off excess moisture.
6. Step 6: Sprinkle 1.5 tsp salt and the semolina over the potatoes. Cover with a lid and shake the pot vigorously up and down 5 to 7 times to roughen the potato surfaces.
7. Step 7: Pour the duck fat into a heavy metal roasting pan (avoid glass or ceramic). Place it in the oven for 5 to 7 minutes until the fat is very hot and shimmering with wisps of smoke.
8. Step 8: Carefully remove the hot pan from the oven. Add the potatoes, turning them gently to coat in the fat. Arrange the potatoes cut side down in a single layer.
9. Step 9: Roast the potatoes for 25 minutes. Then turn them and roast for another 15 minutes.
10. Step 10: Turn the potatoes once more and roast for an additional 10 to 15 minutes until deep golden and very crispy.
11. Step 11: Transfer the potatoes to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, then serve immediately.

Tips & Variations

• Use a heavy-based metal roasting pan to ensure even heat and crispiness.
• Roughing up the potatoes before roasting helps create a crunchy texture.
• Substitute duck fat with goose fat or a high-quality vegetable oil if preferred.
• Add garlic cloves or other herbs like thyme for extra flavor.

Storage

Store any leftover duck fat potatoes in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm them in a hot oven (about 200°C/400°F) for 10-15 minutes rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, choose starchy or floury varieties like Yukon Gold, Maris Piper, or Russet for the best fluffy interior and crispy exterior.

Is duck fat necessary for this recipe?

Duck fat adds rich flavor and enhances crispiness, but you can substitute goose fat or a good-quality vegetable oil if needed.

Duck Fat Potatoes – the World’s Crispiest Roast Potatoes Recipe

---

★★★★★

4.5 from 60 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: Serves 6
• Diet: Halal

Pin Recipe

Print Recipe

Description

These Duck Fat Potatoes are the world’s crispiest and best roast potatoes, featuring tender fluffy interiors and irresistibly crunchy exteriors. Using duck fat and a unique parboiling plus semolina technique ensures a perfectly golden, crispy finish flavored with fresh rosemary and sea salt flakes.

---

Ingredients

Scale 1x2x3x

Potatoes

• 1.75–2kg (3.5-4lb) medium to large potatoes (Sebago or Dutch Creams (Aus), Yukon Gold or Russet (US), Maris Piper (UK))

Seasoning and Coating

• 1 tbsp salt (for boiling)
• 2 tbsp semolina
• 1.5 tsp kosher salt

Fat and Flavorings

• 200g (7oz) Duck Fat (or Goose Fat)
• 2 tsp rosemary, roughly chopped
• Sea salt flakes, for finishing

---

Instructions

1. Prepare Potatoes: Peel the potatoes and cut them into 7.5cm (3 inch) pieces, ensuring uniform size for even cooking.
2. Preheat Oven: Set the oven to 230°C (450°F), or 230°C fan-assisted bake.
3. Parboil Potatoes: Add 1 tbsp salt to a large pot of boiling water, then add the potato pieces and boil for 10 minutes until partially cooked but still firm.
4. Drain and Dry: Drain the potatoes thoroughly. Shake out any excess water by returning the potatoes to the dry pot on the unlit stove, standing for 5 minutes to allow steam to evaporate any remaining moisture.
5. Roughen Surface: Add 1.5 tsp salt and 2 tbsp semolina to the pot with potatoes, place the lid on, and shake vigorously up and down 5 to 7 times. This roughs up the surfaces to create extra crispiness during roasting.
6. Heat Duck Fat: Pour the duck fat into a heavy-based metal roasting pan (avoid glass or ceramic pans). Heat the pan in the oven for 5 to 7 minutes until the fat is shimmering and hot with small wisps of smoke.
7. Coat Potatoes: Carefully remove the pan from the oven. Transfer the potatoes into the hot fat, turn to coat thoroughly, and arrange them cut side down for optimal crisping.
8. Roast Potatoes: Roast for 25 minutes, then turn the potatoes to another side and roast for 15 minutes. Turn them again and roast for an additional 10 to 15 minutes until they are deep golden and very crunchy.
9. Serve: Transfer the crispy roast potatoes to a warm serving bowl. Sprinkle generously with sea salt flakes and chopped rosemary. Serve immediately for best texture and flavor.

Notes

• Use starchy or creamy potatoes such as Sebago, Dutch Creams, Yukon Gold, Russet, or Maris Piper for optimal texture.
• Semolina adds an extra crunchy coating to the potatoes.
• Duck fat can be substituted with goose fat if preferred.
• Cutting potatoes into uniform 7.5cm (3 inch) pieces ensures even cooking.
• Use metal roasting pans as glass or ceramic can crack at high heat and won’t heat the fat properly.
• Ensure duck fat is hot enough and shimmering before adding potatoes to maximize crispiness.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: duck fat potatoes, crispy roast potatoes, roast potatoes recipe, best roast potatoes, crispy potatoes, British roast potatoes