Roast potatoes what fat wins
Roast potatoes 🥔 what fat wins is a medium British recipe that serves 4. 260 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $9.95 total, $2.49 per serving
Ingredients
- 2 lb Yukon Gold Potatoes (peeled and cut into 2‑inch chunks)
- 2 Tbsp Duck Fat (for one batch; use beef tallow for the alternative batch)
- 2 Tbsp Beef Tallow (for the second batch; store‑bought or rendered at home)
- 1 tsp Kosher Salt (plus extra for seasoning after roasting)
- ½ tsp Freshly Ground Black Pepper (to taste)
- 1 tbsp Fresh Rosemary (finely chopped)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat.
Time: PT10M
Temperature: 425°F
Prep Potatoes
Peel the potatoes and cut them into uniform 2‑inch chunks so they cook evenly.
Time: PT10M
Parboil Potatoes
Place the potato chunks in a large pot of salted water, bring to a boil, and simmer for 8‑10 minutes until just tender when pierced with a fork.
Time: PT10M
Drain and Rough Up
Drain the potatoes in a colander, let them steam dry for 2 minutes, then return to the pot and shake vigorously for 30 seconds to roughen the edges.
Time: PT5M
Toss with Fat & Seasoning
In a large mixing bowl, toss the potatoes with 2 Tbsp of duck fat (or beef tallow for the second batch), 1 tsp kosher salt, ½ tsp black pepper, and the chopped rosemary until evenly coated.
Time: PT5M
Arrange on Baking Sheet
Spread the potatoes in a single layer on a parchment‑lined baking sheet, leaving space between pieces.
Time: PT2M
Roast
Place the sheet in the oven and roast for 45 minutes, turning the potatoes once halfway through for even browning.
Time: PT45M
Temperature: 425°F
Rest & Serve
Remove the potatoes, let them rest for 5 minutes, then transfer to a serving bowl. Sprinkle a pinch of extra salt if desired.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Paleo, Keto‑Friendly
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
- Instead of Duck Fat: Goose fat, Olive oil (less crisp)
- Instead of Beef Tallow: Lard, Vegetable oil (different flavor)
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Fresh Rosemary: Thyme, Sage
Equipment Needed
- Oven
- Large Pot
- Colander
- Mixing Bowl
- Baking Sheet
- Silicone Spatula
- Measuring Spoons
- Kitchen Towel
Critical Steps — Do Not Skip
- Preheat the oven to a high temperature (425°F) to ensure immediate crisping.
- Parboil potatoes just until tender; over‑cooking makes them mushy.
- Rough up the potato edges after draining to create more surface for the fat.
- Coat each piece thoroughly with duck fat or beef tallow; insufficient coating leads to soggy potatoes.
- Spread potatoes in a single layer and avoid crowding the pan.
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution and extra crunch.
- Add a pinch of smoked paprika to the seasoning for a subtle smoky note.
- For extra flavor, finish with a drizzle of truffle oil just before serving.
Troubleshooting
Potatoes are soft instead of crispy.
Make sure the oven is fully preheated, the potatoes are roughened after draining, and they are spread in a single layer with enough fat.
Potatoes burn on the edges before the interior is done.
Lower the oven temperature to 400°F and extend the roasting time by 5‑10 minutes, turning more frequently.
Fat pools at the bottom of the pan, leaving potatoes greasy.
Toss the potatoes thoroughly so each piece is coated; excess fat can be drained off after roasting.
Storage
Refrigerator: Store in an airtight container for up to 3 days; re‑heat in a hot oven to restore crispness.
Freezer: Not recommended – texture degrades after freezing.
Room temperature: Best served immediately; can sit out for up to 1 hour but will lose crunch.
Make-Ahead Tips
- Parboil the potatoes a day ahead, cool, and store in the fridge. Toss with fat and roast when ready.
- Render extra beef tallow or duck fat in advance and keep refrigerated for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of roast potatoes in British cuisine?
Roast potatoes have been a staple of the traditional British Sunday roast since the early 20th century, symbolizing comfort and hospitality. The practice of using animal fats like duck fat or beef tallow dates back to when these fats were readily available and prized for their ability to produce a superior crunch.
What are the traditional regional variations of roast potatoes in the United Kingdom?
In Scotland, potatoes are often roasted in beef dripping, while in England many chefs prefer duck fat for its richer flavor. Some coastal regions add seaweed flakes, and in Wales you might find a touch of sage or thyme mixed into the seasoning.
How are roast potatoes traditionally served in a British Sunday roast?
They are typically served hot, golden‑brown, and crisp on the outside, fluffy inside, alongside roasted meat, gravy, Yorkshire pudding, and seasonal vegetables. A sprinkle of sea salt just before serving is customary.
What occasions or celebrations are roast potatoes traditionally associated with in British culture?
Roast potatoes are a centerpiece of the Sunday roast, holiday meals such as Christmas and Easter, and special family gatherings like birthday feasts or wedding receptions, where they complement the main meat dishes.
What makes duck fat versus beef tallow unique in British roast potato recipes?
Duck fat imparts a delicate, slightly sweet richness and a very crisp texture, while beef tallow offers a deeper, beefy flavor and holds the crunch longer during serving. Both fats have high smoke points, making them ideal for high‑heat roasting.
What are the most common mistakes to avoid when making crispy roast potatoes?
Common errors include over‑boiling the potatoes, not roughening the edges, using too little fat, overcrowding the pan, and failing to preheat the oven fully. Each of these can result in soggy or unevenly browned potatoes.
Why does this recipe call for parboiling the potatoes before roasting?
Parboiling softens the interior and creates a starchy surface that, when roughed up, forms a rough texture. This texture allows the fat to cling and the oven’s heat to create the coveted crispy crust.
Can I make these roast potatoes ahead of time and how should I store them?
Yes, you can parboil and cool the potatoes a day ahead, store them in the refrigerator, then toss with fat and roast when needed. Re‑heat in a hot oven (425°F) to regain crispness.
What texture and appearance should I look for when the roast potatoes are done?
The potatoes should be deep golden‑brown, with a crackly, crunchy exterior and a fluffy, almost melt‑in interior. A quick tap should produce a crisp sound.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on practical, technique‑driven home cooking tutorials, often exploring classic comfort foods and comparing ingredient variations to help viewers achieve restaurant‑quality results at home.
How does the YouTube channel Andy Cooks' approach to British comfort food differ from other cooking channels?
Andy Cooks emphasizes side‑by‑side taste tests, like duck fat versus beef tallow, and provides clear, step‑by‑step timing and troubleshooting tips, whereas many channels simply present a single method without comparative analysis.
Last updated: August 31, 2026
