Crispy Duck Fat Roast Potatoes

Ingredients

• 1.5 kg High-Starch Potatoes (peeled, sliced and quartered; smaller pieces get crispier)
• 5 g Baking Soda (helps extract pectin for extra crispness)
• 1 tsp Salt (pinch for the boiling water)
• 80 g Duck Fat (can substitute goose fat or beef tallow)
• 10 g Fresh Rosemary Leaves (for rosemary salt; about 2 tbsp loosely packed)
• 2 tbsp Sea Salt Flakes (coarse flakes for rosemary salt)

Instructions

1. Prepare the potatoes

   Peel the potatoes, slice them into quarters (smaller pieces will become crispier).

   Time: PT10M

2. Parboil with baking soda

   Bring a pot of water to a boil, add 5 g baking soda and a pinch of salt, then add the potatoes. Cook for 15 minutes until just tender.

   Time: PT15M

   Temperature: 100°C

3. Drain and fluff

   Drain the potatoes in a colander, let them steam dry for a minute, then fluff with a fork so they stay separate.

   Time: PT5M

4. Heat the duck fat

   Pre‑heat the oven to 190 °C. Place 80 g duck fat in the roasting dish and heat for about 15 minutes until the fat is smoking hot.

   Time: PT15M

   Temperature: 190°C

5. Roast the potatoes

   Carefully transfer the fluffed potatoes onto the hot fat (do not pour). Roast for 1 hour, turning the tray every 15 minutes for even browning.

   Time: PT1H

   Temperature: 190°C

6. Make rosemary salt

   While the potatoes roast, place 10 g rosemary leaves and a couple of big handfuls of sea‑salt flakes in a mortar. Pound until the rosemary turns a bright green paste.

   Time: PT5M

7. Finish and serve

   Remove the potatoes from the oven, let them rest for 5 minutes, then toss them in a bowl with the rosemary‑salt mixture until evenly coated. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g