The crispiest duck fat roasted potatoes (with a homemade garlic confit mayo)

Ingredients

• 2 lb All-Purpose Potatoes (sbago or similar all‑purpose variety, peeled and cut into 2‑inch chunks)
• 2.5 tbsp Kosher Salt (for boiling water, adds flavor throughout the potato)
• 5 Garlic Cloves (peeled, lightly smashed; added to boiling water)
• 1/2 cup Duck Fat (high‑smoke‑point animal fat for ultimate crispness)
• 1 tbsp Olive Oil (extra virgin, added to the duck fat for flavor)
• 2 tbsp Fresh Rosemary (finely chopped, tossed with potatoes at the end)
• 4 Garlic Cloves (for finishing) (minced, added to hot oil after roasting)
• 1 Large Egg (pasteurized, room temperature, for mayonnaise)
• 3/4 cup Neutral Oil (e.g., vegetable or canola oil, for mayonnaise)
• 1/4 cup Olive Oil (extra virgin, blended into mayonnaise)
• 2 Garlic Comfit Cloves (soft, mashed into mayo for deep garlic flavor)
• 1 tsp Dijon Mustard (adds tang and stabilizes emulsion)
• 1 tsp Lemon Juice (freshly squeezed, brightens mayo)
• to taste Sea Salt (finishing salt for mayo)

Instructions

1. Peel and Chunk Potatoes

   Peel the all‑purpose potatoes and cut them into roughly 2‑inch chunks (about quarter‑size).

   Time: PT10M

2. Rinse and Remove Starch

   Place the cut potatoes in a large bowl, cover with cold water and swirl with your hand until the water turns cloudy. Drain, refill with fresh cold water and repeat until the water runs clear.

   Time: PT5M

3. Boil Potatoes Until Fork‑Tender

   Transfer the rinsed potatoes to a large pot, cover with cold water, add 2½ tbsp kosher salt and the 5 smashed garlic cloves. Bring to a boil, then reduce to a simmer and cook 22 minutes, or until a fork slides in with little resistance.

   Time: PT22M

4. Steam‑Dry Potatoes

   Drain the potatoes in a colander, then spread them on a clean kitchen towel. Cover with another towel and let sit for 10 minutes to steam off excess moisture.

   Time: PT10M

5. Preheat Oven and Fat

   Place the deep‑dish roasting pan in the cold oven, add the ½ cup duck fat and 1 tbsp olive oil, and preheat to 220 °C (428 °F) for 8 minutes until the fat is sizzling hot.

   Time: PT8M

   Temperature: 220°C

6. Sear Potatoes in Hot Fat

   Carefully remove the hot pan, add the dried potatoes in a single layer, and toss gently to coat. You should hear a loud sizzle.

   Time: PT2M

   Temperature: 220°C

7. Roast Until Golden and Crispy

   Return the pan to the oven and roast for 45 minutes, turning the potatoes with a slotted spoon every 12 minutes so all sides brown evenly.

   Time: PT45M

   Temperature: 220°C

8. Prepare Garlic Mayonnaise

   While the potatoes roast, combine the egg, ¾ cup neutral oil, ¼ cup olive oil, 2 mashed garlic confit cloves, 1 tsp Dijon mustard, 1 tsp lemon juice, and a pinch of sea salt in a glass jar. Insert the immersion blender, keep the blade at the bottom, and blend for 30‑60 seconds until a thick, smooth emulsion forms.

   Time: PT1M

9. Finish with Garlic & Rosemary

   When the potatoes are golden, remove the pan, sprinkle the minced 4 garlic cloves and 2 tbsp chopped rosemary over the hot potatoes, and give a quick toss so the aromatics lightly cook in the residual heat.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g