The hunt for the perfect roast potatoes recipe is over. First, par-boil your spuds for fluffiness, then shake them vigorously to rough up the edges – this increases their surface area so they get that golden colour all over. Then enter duck fat, your secret weapon for flavoursome roast potatoes with maximum crisp and crunch.
The perfect recipe for duck-fat roast potatoes
The crunch, the colour, the fluffy inside – these potatoes have got it all.
- 15 mins preparation
- 45 mins cooking
- Serves 6
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Ingredients
- 1 kg small Dutch cream or small Sebago potatoes, scrubbed and halved
- 100 gm duck fat
- 1 garlic head, cloves separated
- 2 tbsp rosemary leaves
Method
- 1Preheat oven to 200C. Place potatoes in a large saucepan of cold salted water, bring to the boil over high heat and cook until just starting to soften (8-10 minutes), drain immediately and return to saucepan. Shake pan vigorously to roughen edges of potato.
- 2Heat duck fat in oven in a roasting pan large enough to hold potatoes in a single layer until very hot (4-5 minutes). Add potatoes, garlic and rosemary to pan, shake carefully to coat in duck fat, season generously and roast until dark golden and crisp (25-30 minutes), serve immediately.
