Crispy Duck Fat Potatoes
The secret to a potato that resists going soggy is the surface texture created during the shake. By removing the exterior moisture and fluffing the starch, you ensure the hot fat creates a protective, crunchy shell.
Temperature is the catalyst.
Ensure the fat is nearly smoking before the potatoes touch the pan. If the fat isn't hot enough, the potatoes will absorb it rather than fry in it.
- Heavy-duty rimmed baking sheet
- Large pot
- Colander
- Wire rack
What goes in.
- 2 lbYukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 tbsprendered duck fat
- 1 tbspkosher salt
- 1 tspfresh rosemary needles, finely chopped
The Rough-Up
After draining the par-boiled potatoes, shake them aggressively in the colander. This creates a starchy, fuzzy film on the exterior that catches the fat and turns into the crust.
The method.
Par-boil
Cover potatoes with cold salted water. Bring to a boil and cook for 8 to 10 minutes until a fork slides into the edge but meets resistance in the center.
Abrasive shake
Drain well. Place the potatoes back in the warm empty pot and shake them for 30 seconds. The edges should look coated in a fine, white starchy paste.
Heat the fat
Place the duck fat on the baking sheet in a 425°F oven. When the fat is shimmering and smells toasted, remove the tray.
Roast
Carefully turn the potatoes into the hot fat. Ensure every side is coated. Roast for 45 minutes, flipping them once at the halfway mark to ensure uniform color.
Finish
Remove when the crust is a deep, burnished copper. Toss immediately with fresh rosemary and extra salt while still on the tray.
Other turns to take.
Garlic-Infused
Add three smashed garlic cloves to the tray during the final 10 minutes of roasting; discard the cloves before serving.
Smoked Paprika
Dust the finished potatoes with a pinch of smoked paprika and maldon salt for a sharp, earthier profile.
When it doesn't go to plan.
Never overcrowd the baking sheet; if the potatoes are touching, they will steam instead of fry.
If the fat starts to pool in the corner of the tray, tilt it to redistribute it over the potatoes.
Use a metal spatula to ensure you scrape up the crispy bits stuck to the pan, as those are the most flavorful parts.
The ones that keep coming up.
Can I use oil instead of duck fat?
You can, but you will lose the distinct richness and the specific golden hue that duck fat provides. If substituting, use a high-smoke-point oil like beef tallow or refined avocado oil.
Why Yukon Gold?
They strike the right balance between starch and moisture, holding their shape during the par-boil while developing a creamy interior.
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