Recipes, Side Dish Recipes

Duck fat roast potatoes

While a relatively simple process, making chips at home requires deep fryers and a great deal of caution. Crispy roast potatoes are a great alternative and can sit in a warm oven while you attend to the final stages of cooking and serving your meat.

Using duck fat, garlic, and rosemary gives these roasties a Gallic charm that is undeniably moreish. Blanching the potatoes to the point of being almost cooked is the key to success with these spuds. If you think they are overdone when you strain them, then they are just perfect — trust me.

For less servings, reduce the volumes of each ingredient.

Suggested cuts: Sirloin Steak, Bavette Steak, Cote de Boeuf, Toulouse Sausages, Pork Shoulder Chop.

Duck fat roast potatoes

Duck fat roast potatoes

Recipe by

Serves 6

Ingredients

  • 1.5 kg of large potatoes, King Edward or Maris Piper both work well

  • flaked sea salt

  • 250g tin of duck fat

  • 2 heads of garlic

  • 1 small packet of fresh rosemary

Directions

  • Peel the potatoes and cut them into equal long wedges, keeping the triangular edges resulting from cutting. Rinse them well, place them in a large saucepan, cover them generously with water, and season with sea salt.
  • Bring to a boil and then simmer gently for a brief time. A precise time cannot really be given — what you are looking for is for the outside surface of the potato to start softening and disintegrating, and for the texture of the middle, when pierced with a knife, to feel just the uncooked side of ready.
  • Whilst the potatoes are simmering, preheat the oven to 180°C.
  • Drain the soft potatoes into a colander and leave for five minutes.
  • Take a large roasting pan (cast iron is our preference) and add the duck fat. Place it on the stove and warm the fat. Carefully add the potatoes (broken bits and all). Season with more sea salt and black pepper.
  • Take the garlic bulbs and break off the cloves and add them unpeeled to the pan along with the rosemary.
  • Using a large spoon turn the potatoes through the fat, so they are all well covered. Transfer to the oven.
  • Every twenty minutes, turn the spuds with a large spoon. After approximately forty-five minutes to an hour, your potatoes should have achieved a golden crunchy state.
  • Cook for longer if required. Remove from the oven and transfer to a serving dish. Consume.