Crispy Duck Fat Roasted Potatoes
There is a specific architecture to a well-roasted potato. The goal is a stark contrast between a hard, golden shell and a center that yields under the slightest pressure.
Control the moisture and the temperature.
The potatoes must be bone-dry before they hit the fat, or they will steam rather than sear. Ensure your oven is fully preheated before putting the tray in.
- Heavy-gauge rimmed baking sheet
- Large pot for boiling
- Colander
- Wire whisk or fork
What goes in.
- 2 lbYukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 tbsprendered duck fat
- 1 tbspsea salt
- 1 tspfresh rosemary, finely minced
- 1/2 tspcracked black pepper
Creating the crust
After draining the boiled potatoes, shake them violently in the colander. The goal is to fray the softened outer edges so they become tiny, starch-heavy ridges that catch the fat and fry into a crisp.
The method.
Boil the potatoes
Place potatoes in a large pot of cold, heavily salted water. Bring to a boil and cook until the edges are soft but the center remains firm, about 8 to 10 minutes.
Dry and roughen
Drain the potatoes and let them steam dry for 5 minutes in the colander. Shake the colander vigorously to roughen the edges until they look slightly fuzzy.
Heat the fat
Place the duck fat on the baking sheet and slide it into a 425°F oven for 5 minutes until the fat is shimmering and near its smoke point.
Coat and roast
Carefully add the potatoes to the hot tray. Use tongs to turn each piece until coated. Roast for 45 to 50 minutes, turning once halfway through, until deep mahogany.
Season
Remove from the oven, toss immediately with salt, rosemary, and pepper while the fat is still hot.
Other turns to take.
Garlic-Infused
Add three smashed garlic cloves to the tray during the final 10 minutes of roasting.
Duck-Bacon Fat
Substitute one tablespoon of the duck fat with bacon drippings for a smokier profile.
When it doesn't go to plan.
Use a waxy or semi-waxy potato like Yukon Gold; starchy potatoes like Russets may disintegrate during the boiling phase.
Do not crowd the baking sheet. If the potatoes touch, they will steam and lose their crispness.
If the fat is not smoking when you add the potatoes, wait. The initial contact with high heat is what defines the crust.
The ones that keep coming up.
Can I use oil instead of duck fat?
You can, but the smoke point and flavor profile will change. Duck fat has a unique richness that permeates the potato; oil will result in a cleaner but less complex flavor.
How do I know when they are done?
They should look like polished, golden-brown stones. If they feel soft when poked with a fork, they are ready.
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