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Duck Fat-Roasted Potatoes
Elevate your side dishes with this Duck Fat Roasted Potatoes recipe. Crispy on the outside, tender inside, with a rich, savory flavor that transforms any meal.
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Ingredients
- 3.5 lb Yukon Gold potatoes (peeled and cut into 1 1/2-inch pieces)
- 0.333 cup Kosher salt (for boiling water; plus 1 teaspoon and extra to taste)
- Black pepper (to taste)
- 0.5 tsp Baking soda
- 6 tbsp Duck fat (divided; can substitute chicken fat, lard, or a mix of bacon fat and olive oil)
- 1 tbsp Fresh rosemary (chopped)
- 10 cup Water (for boiling)
Steps
- 1
Adjust oven rack to the top position, place a rimmed baking sheet on the rack, and preheat the oven to 475°F (245°C).
- 2
Bring 10 cups of water to a boil in a large Dutch oven over high heat.
- 3
Add the cut potatoes, 1/3 cup of salt, and the baking soda to the boiling water.
- 4
Return the water to a boil and cook the potatoes for exactly 1 minute.
- 5
Drain the potatoes thoroughly and return them to the pot.
- 6
Place the pot over low heat and cook, shaking the pot occasionally, until the surface moisture on the potatoes has evaporated, about 2 minutes.
- 7
Remove the pot from the heat. Add 5 tablespoons of the duck fat and 1 teaspoon of salt.
- 8
Mix with a rubber spatula for about 30 seconds until the potatoes are coated with a thick, starchy paste.
- 9
Carefully remove the hot baking sheet from the oven. Transfer the potatoes to the sheet and spread them into an even layer.
- 10
Roast the potatoes for 15 minutes.
- 11
Remove the sheet from the oven. Using a thin, sharp metal spatula, turn the potatoes.
- 12
Return the sheet to the oven and roast until the potatoes are golden brown, about 12 to 15 minutes.
- 13
While the potatoes continue to roast, combine the chopped rosemary and the remaining 1 tablespoon of duck fat in a small bowl.
- 14
Remove the sheet from the oven. Spoon the rosemary-fat mixture over the potatoes and turn them again to coat.
- 15
Continue to roast until the potatoes are well browned and the rosemary is fragrant, 3 to 5 minutes longer.
- 16
Season with additional salt and pepper to taste and serve immediately.
Notes
Duck fat is available in the meat department of many supermarkets. Alternatively, you can substitute chicken fat (schmaltz), lard, or a mixture of 3 tablespoons bacon fat and 3 tablespoons extra-virgin olive oil. The baking soda bath helps degrade the pectin on the potato surface, creating a starchy paste that crisps up into a thick shell.
Nutrition per serving
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