The Sunday-lunch pinnacle: parboiled, rough-shaken, and roasted in duck fat until glass-crisp outside and fluffy within.
1 1/2 kg
🥔 Russet Potatoes ›
peeled, in large chunks
4 tbsp
🦆 Duck Fat ›
or olive oil, accepting the downgrade
Mise en place
Before you start
Prep checklist
Russet Potatoes — peeled, in large chunks
Duck Fat — or olive oil, accepting the downgrade
Parboil in well-salted water 8 minutes; drain and SHAKE the colander hard to rough up every edge into a fuzzy craggy coat.
💡
The fluffed edges are the crunch. A polite drain makes polite potatoes; shake with intent.
Heat the duck fat in the roasting tray at 210°C until smoking; tumble in the potatoes with an audible sizzle and baste.
Roast 45–50 minutes, turning twice, adding rosemary and garlic for the last 15. Salt hot.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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