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
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
- Prepare Potatoes: Peel the potatoes and cut them into 7.5cm (3 inch) pieces, ensuring uniform size for even cooking.
- Preheat Oven: Set the oven to 230°C (450°F), or 230°C fan-assisted bake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
