Duck Fat Roasted Potatoes

Ingredients

• 2 lb Floury Potatoes (e.g., Russet or Idaho, washed and cut into even wedges)
• 4 cup Cold Water (Enough to cover potatoes for parboiling)
• 50 ml Duck Fat (Provides rich flavor and crispness)
• 30 ml Extra Virgin Olive Oil (Mixed with duck fat for a balanced sear)
• 12 whole Peppercorns (Crushed lightly)
• 1 sprig Fresh Thyme (Whole sprig, added to simmering water)
• 1 sprig Fresh Rosemary (Whole sprig, added to simmering water)
• 4 leaf Bay Leaves (Added to simmering water)
• 1 tsp Sea Salt (For seasoning during roasting)
• 1 tsp Dried Oregano (Part of herb‑salt finish)
• 1 tsp Dried Basil (Part of herb‑salt finish)
• 1 tsp Dried Thyme (Part of herb‑salt finish)

Instructions

1. Select and Cut Potatoes

   Choose floury potatoes (Russet or Idaho), wash them well, and cut into evenly sized wedges or chunks about 2‑3 inches each.

   Time: PT10M

2. Parboil Potatoes

   Place the cut potatoes in a pot, cover with cold water, add peppercorns, fresh thyme, rosemary, and bay leaves. Bring to a gentle simmer and cook 15‑20 minutes until just tender when pierced with a fork.

   Time: PT15M

3. Drain and Dry

   Drain the potatoes in a colander, let them steam dry for a few minutes, then spread on a kitchen towel and pat dry. Transfer to a plate, cover, and refrigerate overnight (or at least 1‑2 hours) to develop a light crust.

   Time: PT5M

4. Preheat Oven and Tray

   Preheat the oven to 210°C (410°F). Place the roasting tray in the oven while it heats for about 10 minutes until very hot.

   Time: PT10M

   Temperature: 210°C

5. Add Fat to Hot Tray

   Using oven mitts, carefully remove the hot tray, add 50 ml duck fat and 30 ml extra‑virgin olive oil, and swirl to coat the surface.

   Time: PT2M

6. Roast First Side

   Add the dried potatoes to the tray, toss quickly to coat in the hot fat, then spread in a single layer. Roast for 15‑20 minutes, shaking the pan halfway through.

   Time: PT15M

   Temperature: 210°C

7. Finish with Herb Salt

   Remove the tray, sprinkle the dried herb‑salt mixture (dried oregano, basil, thyme, and a pinch of sea salt) over the potatoes, toss gently, and return to the oven for another 5 minutes to let the herbs adhere.

   Time: PT5M

   Temperature: 210°C

8. Serve

   Transfer the crispy potatoes to a serving dish, garnish with a few fresh thyme leaves if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g