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This dish is all about transforming the humble potato into something rich and satisfying using one ingredient duck fat. These golden roasted duck fat and garlic potatoes are crisp on the outside soft on the inside and full of robust flavor that makes them the ultimate comfort food side. I make these every Christmas and they never make it to leftovers.
I make these whenever we have family over for a roast and the tray is always empty by the end of the meal. The combo of garlic rosemary and that crispy crust is just magic.
Ingredients
- Starchy potatoes: such as russet or kestrel create the best fluffy texture and crispy crust
- Fine sea salt: enhances flavor and helps break down the starch during boiling
- Rosemary sprigs and thyme: add aromatic earthy depth
- Garlic cloves: both whole and crushed bring bold garlicky flavor throughout
- Duck fat: delivers a rich crisp finish that’s hard to beat
- Olive oil: supports high heat roasting while balancing the richness of duck fat
Step-by-Step Instructions
- Prep the Oven:
- Preheat your oven to 390 degrees Fahrenheit to get it ready for roasting
- Cut the Potatoes:
- Slice potatoes lengthwise then cut into large chunks so they roast evenly with fluffy interiors
- Rinse and Soak:
- Rinse potatoes in cold water and soak for 10 minutes swirling to remove excess starch and ensure maximum crispiness
- Boil with Herbs:
- Transfer potatoes to a saucepan with water fine sea salt rosemary thyme and whole garlic cloves then boil until just tender about 7 to 10 minutes
- Steam and Roughen:
- Drain and discard the herbs then rough up the potatoes with a spoon and let them steam under a towel for 15 minutes to dry out completely
- Heat the Fats:
- While potatoes dry place duck fat and olive oil into a baking dish and heat in the oven until sizzling hot this is key for crisping
- Roast the Potatoes:
- Carefully toss potatoes into the hot fat stir to coat and roast for 45 minutes basting every 15 minutes until golden and crispy
- Finish with Garlic and Herbs:
- As soon as they come out of the oven stir in crushed garlic and chopped rosemary so they sizzle and infuse with the residual heat
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a hot oven or pan with extra duck fat for best results. Avoid microwaving if you want to preserve the crunch.
Ingredient Substitutions
If duck fat is unavailable use goose fat or a mix of olive oil and vegetable oil. You can swap rosemary for thyme or sage if needed. Yukon gold potatoes can work but make sure they’re on the starchier side.
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Serving Suggestions
These potatoes shine alongside roast lamb duck beef or even a simple roasted chicken. Serve with a garlicky aioli or a splash of malt vinegar for a rustic touch.
Cultural Context
Roasting in duck fat is a classic technique in French and Eastern European kitchens where nothing is wasted. It elevates simple vegetables into something celebratory and indulgent.
Frequently Asked Questions About Recipes
- → Why use duck fat for roasting potatoes?
Duck fat adds a rich savory flavor and promotes a super crispy exterior, making it ideal for roast potatoes.
- → Can I substitute another fat?
Yes, you can use goose fat, lard, or a mix of olive oil and neutral oil for a vegetarian version.
- → Can I prepare the potatoes in advance?
Yes. Parboil the potatoes the day before and store uncovered in the fridge to dry out for better crispiness.
- → Should I peel the potatoes?
It’s up to your preference. Peeled potatoes tend to get crispier, but unpeeled ones add texture and flavor.
- → What type of potatoes work best?
High-starch varieties like Russet or Yukon Gold are best for achieving a crispy crust and fluffy interior.