Roasted Duck Fat Potatoes (Printable Recipe)
Crispy duck fat potatoes with garlic and rosemary. Rich flavor and irresistible crunch in every bite.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2.2 pounds starchy potatoes (kestrel, sebago, or russet), peeled
02 -
Fine sea salt, to taste
03 -
4 rosemary sprigs, plus 1 tablespoon finely chopped
04 -
4 thyme sprigs
05 -
6 garlic cloves, peeled
06 -
4 garlic cloves, crushed
07 -
4 tablespoons duck fat
08 -
1/3 cup olive oil (80 mL)
# Steps to Follow:
01 -
Preheat the oven to 390°F (200°C).
02 -
Cut the potatoes in half lengthwise, then into large chunks or wedges.
03 -
Wash potatoes in cold water and soak for 10 minutes while swirling. Repeat until water runs clear.
04 -
Place potatoes in a saucepan, cover with cold water, add salt, rosemary sprigs, thyme, and whole garlic cloves. Bring to boil and cook 7–10 minutes until fork-tender.
05 -
Drain and discard aromatics. Rough the potatoes in a colander and cover with a tea towel to steam for 15 minutes.
06 -
Place duck fat and olive oil in a baking dish and heat in oven until very hot.
07 -
Carefully add potatoes to hot fat, stir to coat, and roast for 45 minutes, basting every 15 minutes.
08 -
Add crushed garlic and chopped rosemary to hot potatoes. Stir and allow to cook slightly in the oil before serving.
# Extra Tips:
01 -
High-starch potatoes yield crispier exteriors and fluffier interiors.
02 -
Parboiling with salt and herbs infuses flavor and preps for roasting.
03 -
Steam-drying and roughing the surface enhances crisp texture.