Crispy Duck Fat Potatoes
Par-boil starchy potatoes until the edges are softened, then roast them in rendered duck fat at high heat until the exterior forms a deep, glass-like crust while the center remains steaming and soft.
Texture is won in the bowl, not the oven.
The secret is creating a layer of loose starch on the exterior of the potato before it hits the fat; that fuzzy surface turns into the crunch.
- Heavy-bottomed roasting pan
- Large pot
- Colander
- Wire whisk or fork
What goes in.
- 3 lbRusset potatoes, peeled and cut into 2-inch chunks
- 1/3 cupDuck fat, melted
- 1 tbspSea salt flakes
- 3 sprigsFresh rosemary
Creating the starch coat
After draining the par-boiled potatoes, toss them aggressively in the colander. You want the edges to look fuzzy and frayed; those jagged bits will shatter when they hit the hot duck fat.
The method.
Par-boil the potatoes
Place potatoes in a pot of cold salted water. Bring to a boil and cook for 8 to 10 minutes until a knife slides into the outer layer, but the centers remain firm.
Rough them up
Drain the potatoes and let them steam dry for 5 minutes. Shake them vigorously in the colander until the surfaces are coated in a fine, white starchy paste.
Prepare the fat
Preheat your oven to 425°F (220°C). Pour the duck fat into the roasting pan and place it in the oven for 5 minutes until the fat is shimmering and smoking slightly.
Roast
Carefully add the potatoes to the hot fat, turning to coat. Spread them in a single layer. Roast for 45 to 50 minutes, turning every 15 minutes, until the potatoes are a deep mahogany brown.
Finish
Toss in the rosemary during the final 5 minutes of roasting. Remove, drain on a wire rack for 2 minutes, and sprinkle with sea salt.
Other turns to take.
Garlic Infused
Add 4 smashed cloves of garlic to the fat during the last 10 minutes of roasting to avoid burning them.
Duck-Fat Confit Style
Add a pinch of dried thyme and black pepper to the duck fat before heating for a deeper, earthier profile.
When it doesn't go to plan.
Always start the potatoes in cold water to ensure even cooking from center to edge.
Never overcrowd the pan; if the potatoes are touching, they will steam instead of fry.
If the potatoes aren't browning, increase the oven temperature rather than adding more fat.
The ones that keep coming up.
Can I use chicken fat instead of duck fat?
Yes, schmaltz works similarly, though it has a lower smoke point. Watch your oven temperature closely to prevent scorching.
Why do the potatoes stick to the pan?
The pan likely wasn't hot enough when the potatoes were added. Ensure the fat is shimmering before the potatoes touch the metal.
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