British · Side · All year
Duck Fat Roast Potatoes
4.6 · community
15m
Prep
55m
Cook
Easy
Level
340
Energy
The Sunday-lunch pinnacle: parboiled, rough-shaken, and roasted in duck fat until glass-crisp outside and fluffy within.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Russet Potatoes — peeled, in large chunks
Duck Fat — or olive oil, accepting the downgrade
Garlic — unpeeled
3 steps
Method
1
Parboil in well-salted water 8 minutes; drain and SHAKE the colander hard to rough up every edge into a fuzzy craggy coat.
10 min — timer available in cooking mode
Why this works
The fluffed edges are the crunch. A polite drain makes polite potatoes; shake with intent.
2
Heat the duck fat in the roasting tray at 210°C until smoking; tumble in the potatoes with an audible sizzle and baste.
3 min — timer available in cooking mode
3
Roast 45–50 minutes, turning twice, adding rosemary and garlic for the last 15. Salt hot.
48 min — timer available in cooking mode
From the pass
Chef's notes
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.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
340
kcal
4g
protein
42g
carbs
17g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Understand it
Lessons behind this dish
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