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We hope you got benefit from reading it, now let’s go back to roast potatoes with duck fat recipe. To make roast potatoes with duck fat you need 7 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Roast potatoes with duck fat:
- Take 2 x k Rooster potatoes or King Edward
- Provide 100 x g duck fat or lard
- Get Enough water to cover
- Get 3 x tbsp salt
- Take 1 x tsp baking soda (opt)
- You need 1 x tbsp veg oil
- Provide flakey salt to finish
Steps to make Roast potatoes with duck fat:
- 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.
- 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.
- 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.
- 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.
- 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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