Everyone has their own specific recipe when it comes to a roasted potato, but nothing beats crispy duck fat potatoes. The humble roast potato is a big deal as it is often the favourite side dish on the table. And, I take my roast potatoes extremely seriously! So, here’s my secret to perfecting everyone’s favourite. It’s my roasted duck fat potatoes with lots of garlic.
Garlic duck fat potatoes
Perfecting this delicious dish just in time for Christmas has been a journey. There’s some things I’ve learned on the way that are an unmissable step to make sure that your garlic duck fat potatoes are crunchy on the outside and soft and pillowy inside. This is a duck fat potatoes recipe with detailed instructions and tips.
Introduction to Duck Fat Potatoes
Duck fat potatoes are a game-changing side dish that elevates the humble potato to new heights. By using duck fat instead of traditional oil, these potatoes develop a rich, savory flavor and a crispy exterior that’s simply irresistible. Whether you’re a seasoned chef or a home cook, duck fat potatoes are a must-try recipe that’s sure to impress. The unique qualities of duck fat make these potatoes stand out, offering a gourmet twist on a classic dish. Once you try them, you’ll never go back to plain old roast potatoes again! They are finished off with lots of fresh garlic and a sprinkling of chopped rosemary.
Flavour of crispy duck fat potatoes
Roasted potatoes are all about technique, yes. But they’re also about FLAVOUR. You don’t want to serve up boring roast potatoes. The good thing with this recipe is that it’s packed full of flavour. Adding kosher salt to the boiling water and to the potatoes before roasting enhances the flavor and contributes to achieving a crispy exterior while maintaining a creamy interior. I mean, it’s garlic duck fat potatoes – it has to be!
More garlic please!
I also think that this is a great dish to be served with garlic confit aioli so that the spuds get even more flavourful. While these crispy duck fat potatoes are delicious on their own, I do encourage you to whip up some of my garlicky aioli to bring them to flavour town! For an extra gourmet treat, consider serving duck fat fries, which pair well with various dipping sauces.
It’s all about technique!
On my great roasted potato journey, this is what I’ve learned to make the best duck fat potatoes:
- Parboil the potatoes. Not only will this slightly cook them and help with that crispy outside layer, it’s also a great way to save on time. Add salt and baking soda to the boiling water to enhance flavor and achieve a crispy texture. You can keep parboiled potatoes in the fridge for several days before they are ready to be roasted.
- Rough the cooked potatoes up with a spoon to create more surface area and, thus, more crispiness.
- Steam-dry the potatoes by draining them in a colander and then letting them sit covered with a tea towel, to remove as much moisture as possible. Even better, pop the potatoes in the fridge overnight. Water is not our friend when we want crispy potatoes.
- Get your fats piping hot. And I mean hot! Pop a tray with the duck fat and olive oil into a hot oven and leave it to get really hot. When you toss the potatoes into the pan they will fry in the hot oil and, you guessed it, this will assist with that crispy outside layer.
Choosing the Right Potatoes for Roasting
When it comes to choosing the right potatoes for roasting, there are a few key factors to consider. High-starch potatoes like Russet potatoes or Yukon Gold potatoes are your best bet for achieving that perfect crispy exterior and fluffy interior. These varieties are low in moisture, which helps them crisp up beautifully in the oven. On the other hand, waxy potatoes like Red Bliss or New Potatoes tend to retain too much moisture, resulting in a soggy texture that just won’t do for our duck fat potatoes. So, for the best results, stick to high-starch potatoes that will give you that delightful crunch and tender inside.
Preparing the Potatoes for Roasting
To prepare the potatoes for roasting, start by peeling and cutting them into your desired shape. For a classic roast potato, cut the potatoes into large chunks or wedges. Next, parboil the potatoes in salted water with a touch of baking soda (optional) to help remove excess starch and promote crispiness. After parboiling, drain the potatoes and roughen them up by shaking them in a pot with the lid on or in a colander with a spoon. This will help create a rough surface for the duck fat to cling to. The combination of parboiling and roughening up the potatoes is key to achieving that perfect crispy texture that makes duck fat potatoes so irresistible.
Storage and Reheating
Duck fat roasted potatoes are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the potatoes in a 350°F oven until warmed through. You can also reheat the potatoes in a skillet on the stovetop with a little extra duck fat for added flavor. If you’re looking to freeze the potatoes, it’s best to freeze them before roasting. Simply parboil and roughen up the potatoes as usual, then freeze them on a baking sheet until solid. Transfer the frozen potatoes to a freezer-safe bag or container and store in the freezer for up to 3 months. This way, you can enjoy delicious duck fat roasted potatoes anytime you like!
Serving Suggestions
Duck fat roasted potatoes are a versatile side dish that can be served with a variety of main courses. Try pairing them with a classic roast beef or lamb, or serve them alongside a hearty stew or braise. For a more modern twist, try serving the potatoes with a pan-seared duck breast or a crispy-skinned chicken thigh. Whatever you choose, be sure to garnish the potatoes with fresh herbs like rosemary or thyme for added flavor and visual appeal. These crispy, flavorful potatoes are sure to be a hit at any meal, adding a touch of gourmet flair to your dining table.
FAQ for garlic duck fat potatoes
Why duck fat?
I chose duck fat because it has such great flavor and really makes the potatoes so crunchy. You could also use lard, goose fat or for a vegan version, olive oil mixed with a neutrail oil such as vegetable oil.
Can I make these ahead of time?
To save on time, parboil the potatoes the day before roasting them. Keep them in the fridge uncovered as this will remove as much moisture as possible.
Do I leave the potato skin on?
It’s personal preference if you like your duck fat potatoes with or without skin. It won’t make any difference to how the dish is made!
If you make this recipe, please tag me on so I can see your wonderful creations from Daen’s Kitchen!
Images by Alanna Penna Photography.
Garlic duck fat roasted potatoes
Ingredients
- 1-1.5 kg kestrel, sebago, russet or other starchy potatoes 2.2 pounds - peeled
- fine sea salt
- 4 rosemary sprigs + 1 tbsp finely chopped
- 4 thyme sprigs
- 6 garlic cloves peeled
- 4 garlic cloves crushed
- 4 tbsp duck fat
- 80 mL olive oil 1/3 cup
Instructions
- Preheat the oven to 200°C / 390°F.
- Cut the potatoes in half lengthways, then cut the halved potatoes into thirds or quite large chunks.
- Wash the potatoes in cold water, then place the potatoes in a bowl and cover with cold water so the potatoes are fully submerged. Leave the potatoes to sit in the water for 10 minutes, while swirling them around with your hands until the water turns cloudy. Drain into a colander and repeat this step until the water is clear.
- Place the potatoes in a large saucepan, cover with cold water and add a generous amount of fine sea salt (roughly 2 tablespoons). Add the rosemary sprigs, thyme and whole garlic cloves. Place the pot over high heat and wait for the water to boil. Once boiling, cook the potatoes for 7 – 10 minutes or until fork tender.
- Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough the potatoes up by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
- While the potatoes are steaming, place the duck fat and olive oil in a baking dish and place it in the oven until piping hot. Very carefully, pour the potatoes into the baking dish with the hot fats – you will hear a delightful sizzling sound. Stir the potatoes through the oils, then bake for 45 minutes, basting with the olive oil and duck fat every 15 minutes.
- While the potatoes and oil are still bubbling, toss through the garlic and rosemary and allow the hot oil to slightly cook them.
- Remove from the baking dish and serve with my garlic confit mayonnaise.
Are there any specific tips or techniques you recommend for achieving the perfect crispiness in these potatoes? Greeting : Telkom University
Follow all my tips that are outlined in the post!