Duck fat roast potatoes -
the fanciest of the roast potatoes! These beauties grace fine dining menus the world over but are surprisingly easy to make at home.
They're a great accompaniment for your favourite roast dinners and a showstopper at dinner parties.
3 large potatoes (Dutch Cream or Sebago work well for this)
3 - 4 tbsp free range duck fat
Preheat your oven to 220C. Add the duck fat to a large cast iron skillet or oven tray and slide into the oven to heat up as you prepare the potatoes.
Peel the potatoes and chop into chunks (the larger the pieces, the longer you can cook them and the crispier they’ll get).
Parboil the potatoes either in a steamer basket or in a saucepan starting with cold salted water. Cook them until a knife slides in easily but not so long that they’re cooked all the way through. This is usually around 10 mins depending on the size of your potato chunks.
Drain the potatoes well in a colander and toss to rough up the surface of the potatoes. You can use a pair of tongs to rough them up a bit more - the rougher the surface the crispier the potatoes!
Add potatoes into the skillet of hot fat (it should be hot enough that the potatoes sizzle when they hit the pan). Sprinkle over a generous amount of salt and return to the oven for 15 - 20 mins.
Remove from the oven and turn potatoes to crisp on the other side, then put back into the oven for a further 15 - 20 mins. (You can increase the cooking time if they're not as crispy as you'd like.)
Remove the crispy potatoes from the skillet and drain on paper towel (if necessary), sprinkle a little more salt over if needed and dig in!
Note: You can substitute the duck fat for other animal fats such as beef tallow or lard.
This is a great way to repurpose the fat drippings from slow cooks such as pork belly!
We have also tried this with sweet potatoes and they turned out equally delicious - just cut a little time off the parboiling as they tend to cook a bit faster than regular potatoes.
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