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Roast potatoes with duck fat
Roast potatoes with duck fat

Before you jump to Roast potatoes with duck fat recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to roast potatoes with duck fat recipe. You can cook roast potatoes with duck fat using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roast potatoes with duck fat:
  1. Use 2 x k Rooster potatoes or King Edward
  2. Take 100 x g duck fat or lard
  3. Get Enough water to cover
  4. Get 3 x tbsp salt
  5. Provide 1 x tsp baking soda (opt)
  6. Take 1 x tbsp veg oil
  7. Prepare flakey salt to finish
Steps to make Roast potatoes with duck fat:
  1. Peel and portion potatoes evenly, just make sure you pick a size and stick to it. Cover with cold water and add the salt and baking soda. The baking soda creates extra fluffy surface that will be so crispy when roasted.
  2. Bring potatoes to a boil and reduce heat and simmer for between 5 and 10 minutes. Do not allow the potatoes to cook fully, what you want is for the surface area to be fluffy when scraped with a knife but not soft in the centre, drain in a colander and leave to steam dry for a few minutes. Then transfer back into the pot.
  3. Toss the potatoes around in the pan to rough up the edges, you can see in the 2nd image how fluffy the surface is. select a rimmed baking or roasting tray and add the duck fat or oil or lard.
  4. Space out the potatoes on the tray or trays so that there is some gaps to allow the heat to crisp up all the surface, add a little oil to stop the fat burning then roast at 230c - 450f for about 20 minutes or until the bottom edges are super crispy. Turn them over and return to the oven for a further 10 - 15 minutes.
  5. Serve on a plate or in a bowl for the family to dive into, I used the fork test for crispness and my god they were amazingly crunchy and fluffy in the centre. Best Roasties ever people. https://www.youtube.com/watch?v=1wIc8e-qb8U&t=33s

In a small saucepan, melt the duck fat with the extra virgin olive oil until hot and combined. "People often tout the awesomeness of duck fat with potatoes, and for good reason: it tastes awesome. Duck fat has a distinct richness and aroma that gets absorbed very easily into the surface of a spud," says López-Alt. But if you haven't got duck oil to hand, don't worry. Remove from heat and drain out water. Garnish the potatoes with rosemary and serve.

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