Description
This Duck Fat Potatoes recipe delivers perfectly crispy and fluffy roasted potatoes with a rich, savory flavor enhanced by duck fat and aromatic herbs. The process involves parboiling, roughing up surfaces for extra crispiness, and roasting in a hot oven-finished with a blend of seasoning and fresh herb garnishes. Ideal as a luxurious side dish for any meal.
Ingredients
Scale
Potatoes
- 3-4 pounds russet potatoes
- 1 tablespoon salt
- ½ teaspoon baking soda
For Roasting
- ½ cup duck fat
Seasonings
- ½ teaspoon seasoning salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
Garnishes
- Fresh oregano
- Fresh parsley
- Fresh sage
- Fresh rosemary
- Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to ensure it’s properly heated and ready to roast the potatoes, which is essential for a crispy exterior.
- Prepare the Potatoes: Peel the potatoes and cut them into uniform 1½-inch cubes to ensure even cooking and balanced texture.
- Parboil the Potatoes: Place the potato cubes into a large pot with salt and baking soda, cover with cold water, and bring to a rapid boil uncovered on high heat. Boil for about 10 minutes until fork tender, reducing heat if necessary to avoid boiling over.
- Rough Up the Potatoes: Drain the potatoes thoroughly and return them to the hot pot off the heat. Let them steam dry for a few minutes, then cover and shake the pot vigorously to roughen the surfaces, creating more texture for better crispiness.
- Prepare the Duck Fat: Place the duck fat in a large deep cast iron skillet and warm it in the preheated oven for about 5 minutes until it just begins to smoke, ensuring immediate crisping when potatoes are added.
- Roast the Potatoes: Carefully add the roughed-up potatoes to the hot skillet, spreading in a single layer. Roast undisturbed for 30 minutes, then turn and roast 15 minutes more. Turn once again and continue roasting for another 15 minutes until golden and crunchy.
- Season and Serve: Remove the potatoes from the oven. Immediately sprinkle with seasoning salt, black pepper, garlic powder, and onion salt, tossing gently to coat evenly. Garnish with fresh oregano, parsley, sage, rosemary, and parmesan cheese if desired. Serve hot for best taste and texture.
Notes
- Using baking soda in the boiling water breaks down potato surfaces, increasing crispiness after roasting.
- Shaking the potatoes after parboiling roughs up their surfaces for extra texture and crunch.
- Preheating the duck fat until just smoking is essential for instant crisping upon contact.
- Arrange potatoes in a single layer in the skillet for even roasting and maximum crispiness.
- Use a cast iron skillet for best heat retention and even roasting results.
- Garnishes of fresh herbs and parmesan cheese add flavor and a touch of freshness to the rich potatoes.
