Perfect Christmas Roast Potatoes

Ingredients

• 12 pieces Agra Potatoes (low‑starch potatoes) (Medium‑size, peeled night before and soaked in cold water)
• 3 tablespoons Sea Salt (For the boiling water – creates seawater‑like salinity)
• 1 teaspoon Fine Sea Salt (Finish‑seasoning, fine grains stick to crisp edges)
• 100 ml Duck Fat (Half of the fat blend, melted)
• 100 ml Goose Fat (Half of the fat blend, melted)
• 2 tablespoons Vegetable Oil (Optional – raise smoke point if duck/goose fat is limited)
• 6 pieces Garlic Cloves (Minced, added in the last 10 minutes of roasting)

Instructions

1. Peel and Soak Potatoes

   Peel the 12 potatoes, cut them into roughly equal large chunks (about 2‑inch pieces), and place them in a bowl of cold water. Cover and refrigerate overnight to remove excess starch.

   Time: PT15M

2. Drain and Dry

   Drain the soaked potatoes in a colander and pat them dry with paper towels. This helps the surface dry out for a crispier roast.

   Time: PT5M

3. Boil Potatoes in Salted Water

   Fill a large pot with fresh water, add 3 tbsp sea salt (about seawater salinity), and bring to a boil. Add the potatoes, reduce to a gentle simmer, and cook for 35 minutes, stirring every 5 minutes, until the potatoes are very soft and a fork slides in easily.

   Time: PT35M

   Temperature: boiling

4. Steam and Dry

   Drain the potatoes in the colander, return them to the empty pot, and let them sit for 5‑6 minutes. This steam‑dries the exterior, creating a rough surface that will crisp up in the oven.

   Time: PT6M

5. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT10M

   Temperature: 200°C

6. Heat Fat to Near Smoke Point

   In a large roasting tray (the one that will go in the oven), melt the duck fat and goose fat together over medium‑high heat on the stovetop. Heat until the fat is shimmering and just about to smoke – this is the perfect temperature for coating the potatoes.

   Time: PT5M

   Temperature: near smoke point

7. Coat Potatoes in Hot Fat

   Using tongs, carefully transfer the steamed potatoes into the hot fat, tossing them gently to coat every surface. Spread them in a single layer.

   Time: PT5M

8. Roast Until Golden and Crispy

   Place the tray in the preheated oven and roast for 40 minutes, turning the potatoes gently every 10 minutes to keep the ridges intact and promote even browning.

   Time: PT40M

   Temperature: 200°C

9. Add Garlic

   Scatter the minced garlic over the potatoes during the last 10 minutes of roasting. This prevents the garlic from burning while still infusing flavor.

   Time: PT10M

   Temperature: 200°C

10. Finish and Serve

    Remove the tray from the oven, sprinkle fine sea salt over the potatoes, and let them rest for 2 minutes to allow the surface to firm up before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Agra Potatoes (low‑starch potatoes): Russet potatoes, Yukon Gold potatoes
• Instead of Sea Salt: Kosher salt
• Instead of Fine Sea Salt: Fleur de sel
• Instead of Duck Fat: Goose fat, Lard
• Instead of Goose Fat: Duck fat, Lard
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic Cloves: Garlic powder (add at end), Shallots

Equipment Needed

• Large Pot
• Colander
• Baking Tray
• Oven
• Tongs
• Kitchen Gloves
• Measuring Spoons
• Knife & Cutting Board
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Soaking potatoes overnight to remove excess starch
• Boiling until very soft but not falling apart
• Steam‑drying to create a rough surface
• Heating the duck/goose fat to near smoke point before coating
• Roasting without excessive turning to preserve ridges

Chef Tips from the Video

• Use a 50/50 duck‑to‑goose fat blend for the richest flavor; if unavailable, use all duck fat or substitute with high‑smoke‑point oil.
• Ruffle the potatoes in the pot after draining; the rough edges create more surface area for crispness.
• Fine sea salt adheres better to the cracks than coarse kosher salt.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven (200°C) to regain crispness.

Freezer: Not recommended – texture becomes soggy after freezing.

Room temperature: Best served immediately; will soften after a few hours at room temperature.

Make-Ahead Tips

• Peel, cut, and soak the potatoes the night before; keep them covered in the fridge.
• Boil the potatoes a few hours ahead, let them steam and dry, then refrigerate on a wire rack.
• The fat blend can be prepared in advance and stored in the fridge; bring to room temperature before heating.