I think it goes without saying that the mere mention of “duck fat” is an indicator of a good time. We’re talking richness that rivals that of bacon fat and lard. I’m using duck fat to make roastie potatoes, rich, crispy, and creamy potatoes that are befitting of a holiday setting. There’s something about this dish that screams holiday celebration; it’s not something we cook with often, duck fat, so it seems to lend itself to a particularly special occasion. Duck Fat Roastie Potatoes are an edible gift for the family and friends around your dinner table. Let’s feast!
Support your local butcher with a visit to collect the necessary duck fat for this recipe. You might also be there to purchase the beef tenderloin for the Individual Beef Wellington recipe that I like to pair with these potatoes.
First, a roasting dish goes into the oven with the duck fat to get it hot and ready to receive the par-boiled potatoes; this is a process similar to making Yorkshire puddings. If there’s one ingredient that might seem unusual here, it’s the baking soda. Adding baking soda to the boiling water will help create a fluffiness in the texture of the potatoes so that the finished product is crispy on the outside but soft and creamy on the inside.
Look at these roasted golden beauties! Listen, this only has three ingredients, five if you include the salt and pepper for taste. It’s remarkable how simple ingredients – or one slightly extraordinary ingredient – can transform a humble potato into a grand affair. The creamy “meat” of the potatoes is a lovely contrast to the toasty duck-fat-roasted exterior “skin.” I simply can’t rave about these potatoes enough. For the potato-lovers in your world, Duck Fat Roastie Potatoes are a must.
Duck Fat Roastie Potatoes are from the Royal British Feast at Table for 12. They are served alongside Individual Beef Wellington, Roasted Cauliflower with Cheese Sauce, and Sticky Toffee Pudding.
Duck Fat Roastie Potatoes
Yield(s): Serves 6
10m prep time
55m cook time
Ingredients
- 4 lbs. baby gold potatoes, peeled & halved
- 2 teaspoons baking soda
- 2/3 cup duck fat
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat an oven to 425°F oven with a roasting pan filled with duck fat.
- Fill a large pot with cold water. Add 1 tablespoon of kosher salt and baking soda to the water. Plunk the potatoes into the pot and boil until the potatoes are par-cooked, about 5 - 7 minutes depending on the size of the potatoes.
- Drain potatoes in a colander and gently shake to create craggy bits along the edges of the potatoes.
- Take the preheated pan out of the oven and carefully add in your par-cooked potatoes, gently shaking the pan to evenly disperse and coat the potatoes in fat.
- Bake for 35 - 45 minutes, or until potatoes are golden and crispy. Remove potatoes from oil with a slotted spoon onto a wire rack.
- Season with salt and pepper while they are hot. Plate & enjoy!
This recipe is from the Royal British Feast menu at Table for 12.