Every Potato Lover Must Try These Duck Fat Roast Potatoes!

Ingredients

• 1.5 kg King Edward Potatoes (floury potatoes, peeled and cut lengthwise into halves)
• 200 g Duck Fat (melted, for roasting)
• 1 tsp Baking Soda (helps break down the potato surface for extra crispness)
• 2 tbsp Plain Flour (light coating to dry edges and aid crisping)
• 2 sprigs Fresh Rosemary (adds aromatic perfume at the end)
• 3 Garlic Cloves (smashed (slapped) before adding to the tray)
• to taste Sea Salt
• to taste Freshly Ground Black Pepper

Instructions

1. Peel the potatoes

   Using a vegetable peeler, remove the skin from all potatoes.

   Time: PT10M

2. Cut potatoes lengthwise

   Slice each potato lengthwise into halves (or quarters for larger potatoes) to create flat surfaces.

   Time: PT5M

3. Parboil with baking soda

   Bring a large pot of water to a boil, add 1 tsp baking soda, then add the cut potatoes. Boil for about 10 minutes until just tender when pierced with a knife.

   Time: PT10M

   Temperature: 100°C

4. Drain and roughen

   Drain the potatoes in a colander and give the colander a good shake to ruffle the edges and create tiny grooves.

   Time: PT2M

5. Light flour coating

   Sprinkle 2 tbsp plain flour over the potatoes and toss gently to coat all pieces evenly.

   Time: PT1M

6. Preheat duck fat

   Place a large roasting tray in the oven, add the duck fat, and preheat to 220°C (425°F) until the fat is shimmering and very hot.

   Time: PT10M

   Temperature: 220°C

7. Arrange potatoes in hot fat

   Using tongs, transfer the potatoes to the hot tray, placing the flat side down. Ensure all pieces are in contact with the fat.

   Time: PT2M

8. Initial roast

   Roast for 20 minutes, then flip each piece to expose the other side to the fat.

   Time: PT20M

   Temperature: 220°C

9. Continue roasting

   Continue roasting, turning every 20 minutes, for a total roasting time of about 1 hour until the potatoes are deep golden and crisp.

   Time: PT1H

   Temperature: 220°C

10. Add aromatics and finish

    After about 45 minutes, add the rosemary sprigs and smashed garlic cloves to the tray, toss to coat, then roast the final 15 minutes.

    Time: PT15M

    Temperature: 220°C

11. Drain and season

    Remove the potatoes, drain on paper towels, and season generously with sea salt and freshly ground black pepper.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g