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Everyone has their own specific recipe when it comes to a roasted potato. They can start family wars! Who makes the best ones? Do you par-boil? There’s debates about butter versus oil. 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 garlic duck fat roasted potatoes.
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Garlic duck fat roasted 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 roasted potatoes are crunchy on the outside and soft and pillowy inside.
Flavour
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. I mean, it’s garlic duck fat roasted 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 roasted potatoes are delicious on their own, I do encourage you to whip up some of my garlicky aioli to bring them to flavour town!
It’s all about technique!
On my great roasted potato journey, this is what I’ve learned:
- 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. 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.
FAQ for garlic duck fat roasted potatoes
Why duck fat?
I chose duck fat because I think it’s got such a good smoke point and really makes the potatoes so crunchy. You could also use lard, goose fat or a high smoke point oil such a vegetable or grapeseed oil.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Garlic duck fat roasted potatoes
Your Christmas spread is finally complete with these potatoes.
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Prep Time:10 minutes mins
Cook Time:1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: english
Servings: 6
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.
