Duck Fat Roast Potatoes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Duck Fat Roast Potatoes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Duck Fat Roast Potatoes

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Duck Fat Roast Potatoes

These duck fat roasted potatoes are the best you will taste in your life!

No oil or butter compares to duck fat roast potatoes.

These duck fat roasted potatoes are the best you will taste in your life! Once you start using duck fat, there’s no coming back!

When it comes to roast potatoes, you cannot beat the flavour made with duck fat. They are crunchy, creamy inside with a deep golden brown colour. They simply just taste better! You can buy the duck fat, or better still use the left-over fat from your duck roast. You could also poach a duck and scoop the fat, that sets on the surface once cold. I personally love the roast duck fat, as it has a more complex roasted duck flavour.

Now if you’re concerned about health, duck fat has a higher percentage of mono-unsaturated fat than saturated fat. Mono unsaturated fats can actually help to lower cholesterol. It’s a healthier option.

Duck fat also has a high smoking point, which allows you to cook at higher temperatures, without smoking out the kitchen.

To help with the crunch, I like to scrape the raw potato pieces using a fork and create groves for more texture. This recipe uses baking powder to help soften the outer edge of the potato. This soft part is what makes the potato crunchy and delish. I also like to add some herbs to the cooking water, so they are infused with flavour. Once, almost cooked, they are tossed into a colander to help them fluff up even more.

You can cut the potatoes how you like, but if you have more sides, just keep turning them over in the oven every 15 minutes or less.

Ingredients

4.5lb - 2kg potatoes (Starchy variety)
Handful of fresh thyme (or one tsp dried)
Handful of fresh rosemary (or one tsp dried)
3-4 garlic cloves
1 cup duck fat
1 tsp baking soda
1 ½ tbsp salt for water
Salt flakes
Cracked pepper

Steps

Step 1
Preheat the oven to 375°F – 190°C.
Step 2
Wash and peel potatoes, trim off any eyes or unsightly bits. Rinse under cold water. Cut into chunky slices and try and keep each piece roughly the same size. Using a fork, make some groves in each piece to rough them up further. Place in cold water, until ready to cook.
Step 3
Place a large pot of water on high heat. Add one teaspoon of baking soda (BiCarb) and season with approx. one and a half tbsp of salt. Add the thyme and rosemary. Place on high heat and bring to the boil. Add drained potatoes to boiling water. Cook approx. 20 to 30 minutes or until they start to break up on the edges and quite soft in the centre. Timing will vary a lot depending on potatoes chosen.
Step 4
Meanwhile, place the duck fat in a large roasting tray. Add the crushed garlic cloves and place in oven to heat up for 5 minutes or so.
Step 5
Once potatoes are tender, drain in colander and give them a toss to fluff up the outside. Leave them to cool down 5 minutes.
Step 6
Once cooled down, remove tray from oven, remove garlic and place them into the duck fat, keeping space between each piece. Turn them over so they are nicely coated in fat. Place in oven at 375°F – 190°C for 20 minutes. After 20 minutes turn each piece over for even browning and bake another 20 minutes.
Step 7
Sprinkle with rosemary and return to oven with the garlic. Bake another 10 to 15 minutes.
Step 8
Sprinkle salt, pepper and serve immediately. You can leave them to cool to room temperature then reheat a few hours later. You can also refrigerate once boiled and fluffed, ready for roasting in the duck fat the following day.

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