After roasting a duck recently I was left with a jug of glorious duck fat and as we all know, it makes for some delicious roast potatoes. Duck fat has a high smoke point meaning it can handle more heat without tainting the flavour, ie perfect for frying, which is essentially what is happening with these roast potatoes. If you’re not into roasting your own ducks for the fat, you can buy it from certain supermarkets and delis. Oh and if you’re thinking duck fat is too unhealthy, it has less saturated fat (the bad one) than butter and much more mono-unsaturated (the good one), so get those potatoes sizzling in the oven already.
One thing to note, the potato you use for baking is important, so read up on your local potatoes and get the perfect one for baking. This guide might help for you Aussie readers.
- 500 g roasting potatoes, peeled (if you wish), cut into large, even chunks
- 50 g duck fat
- 1 stalk rosemary, leaves picked
- 2 stalks thyme, leaves picked
- salt and pepper for seasoning
Preheat oven to 220°C. After peeling and slicing the potatoes, place them in a saucepan filled with cold water. Season lightly with salt, bring to boil and cook for 8 minutes. Drain in a colander and allow to steam for 2 minutes. Put back in the empty saucepan, place lid on and shake to scuff up edges.
Place the tray in the oven and allow to heat up for approximately two minutes. Carefully place the potatoes into the hot fat (it should sizzle) with the herbs and salt and pepper. Bake in the oven for around fifteen minutes, take out and flip, bake again for 15 minutes, and repeat. Total cooking time should be around 40 minutes, you’re looking for a crispy, golden crust with soft and fluffy center. Once cooked, serve immediately, adding extra seasoning if need be. Feel free to add whole, unpeeled garlic cloves during baking for delicious roast garlic, or any other veggies for that matter. Once you go roasted in duck fat, you never go back.