When it comes to making the perfect roast potatoes, there’s nothing quite like the rich, savory taste of duck fat. I air-fry my potatoes throughout the year, but on Christmas Day, it’s all about the duck fat. The crispy edges, soft inside, and deep flavor make them irresistible. Trust me, each of these gives a unique twist to your potatoes that’s truly mouth-watering. Let’s get cooking!
Method in Detail
Start by peeling and quartering the potatoes. Take your Maris Piper potatoes and peel them carefully, making sure to remove any imperfections. Once peeled, cut the potatoes into quarters. This step is essential to ensure that the potatoes cook evenly and that you achieve the perfect balance between a crispy exterior and a soft interior. Aim for the pieces to be roughly the same size so they roast uniformly.
Next, parboil the potatoes. Place your potato quarters into a large pot of salted water, making sure the water fully covers the potatoes. Bring the water to a boil, and once boiling, let the potatoes cook for about 8 minutes. Parboiling the potatoes is crucial because it softens the inside of the potatoes, which gives them that fluffy texture when roasted. It also helps to create the right surface for the fat to cling to, resulting in that perfect crispiness.
Once parboiled, drain and shake the potatoes. Carefully drain the potatoes in a colander, and then return them to the pot. Place the lid back on and shake the pot vigorously. This helps to roughen up the edges of the potatoes, which creates extra crispy bits when roasting. After shaking, add a light coating of flour to the potatoes. This flour gives them an extra crisp, golden layer when cooked.
Now, it’s time to prepare the fat. In a baking tray, add your duck fat (or goose fat or rapeseed oil) along with the unpeeled garlic cloves. Place the tray in the oven and heat the fat until it’s bubbling and hot. The heat from the fat is key to giving the potatoes that perfect golden-brown color and crispy texture. The garlic cloves add an aromatic flavor that will infuse the potatoes as they cook.
When the fat is hot, roast the potatoes. Carefully place the parboiled and floured potatoes into the baking tray, ensuring they are evenly spread out. Roast them at 200°C for about 1 hour, turning them twice during the cooking process. Turning the potatoes helps them brown evenly and ensures they’re crisp on all sides. Keep an eye on them to prevent burning, and adjust the cooking time as needed for your preferred level of crispiness.
For the final touch, add the rosemary. In the last 10 minutes of roasting, toss in two sprigs of fresh rosemary. The rosemary will release its wonderful herbal aroma, infusing the potatoes with its flavor and giving them an extra layer of depth. It’s this step that elevates the dish and makes the roasties even more fragrant and delicious. Finally, once the potatoes are crispy and golden, serve and enjoy! They should be perfectly cooked, with crispy edges and a fluffy inside. These duck fat roasties make for a delicious side dish that will surely impress anyone at the table.
Necessary Tools
- A large pot for parboiling
- A baking tray
- A spoon for shaking potatoes
- Oven or air fryer
Duck Fat Roasties
Cuisine: FrenchDifficulty: Easy4
servings15
minutes1
hour1
hour15
minutesIngredients
4 Maris Piper potatoes, peeled and quartered
6 garlic cloves, unpeeled
3 tbsp @lakeshore_ireland duck fat (or goose fat or rapeseed oil)
2 sprigs rosemary
Salt and pepper to taste
1 tbsp flour
Directions
- Peel and quarter the potatoes – Start by peeling your Maris Piper potatoes and cutting them into quarters. Make sure they are all roughly the same size for even cooking.
- Parboil the potatoes – Place your potato quarters in a pot of salted water and bring to a boil. Let them cook for 8 minutes. This step is important for getting that fluffy inside.
- Drain and shake them up – Once your potatoes are parboiled, drain them and give them a good shake in the pot. This helps to rough up the edges, which makes them extra crispy when cooked. Then, coat them lightly in flour.
- Prepare the fat – Heat the duck fat (or your choice of fat) and garlic cloves on a baking tray in the oven until bubbling.
- Roast the potatoes – Once the fat is hot, carefully add your potatoes to the tray and let them roast at 200°C for 1 hour. Be sure to turn them twice to get all sides nice and golden.
- Add the rosemary – For the last 10 minutes of roasting, toss in some fresh rosemary. This will infuse the potatoes with a beautiful, herby aroma.
- Serve and enjoy! – Once they’re done, your duck fat roasties should be crispy, golden, and absolutely delicious!
Notes
- Be careful when handling hot fat – Duck fat gets really hot, so make sure to handle it with care and always use oven mitts when taking the tray out of the oven.
- Don’t overcrowd the tray – If you add too many potatoes to the tray, they’ll steam instead of roast, and you won’t get that crispy texture we’re aiming for.
- Turn your potatoes often – This will ensure they cook evenly on all sides, giving you the ultimate crispy results.
Serving Suggestions
These crispy, golden roast potatoes are perfect for a Christmas dinner or any special occasion. Serve them alongside your favorite meat dish think roast chicken, beef, or lamb. They’re also fantastic with a rich gravy or a tangy sauce. If you’re looking for a complete meal, throw in some roasted vegetables like carrots and Brussels sprouts for a full-on festive plate!
Fun Fact
Did you know that duck fat is prized for its ability to create the crispiest potatoes? It has a higher smoke point than butter and olive oil, which means it can get the potatoes super crispy without burning them. Plus, it adds a delicious, rich flavor that makes every bite irresistible!
Conclusion
Duck fat roasties are the ultimate side dish for any special occasion. With the right balance of crispy and tender, they pair beautifully with all kinds of meats and vegetables. And using duck fat makes them even more delicious and flavorful! Whether it’s Christmas or any other time of the year, these potatoes are a guaranteed hit. Enjoy!
