Description
Crispy, golden duck fat potatoes with a fluffy interior and savory seasonings. These perfectly roasted potatoes make an impressive side dish for any special dinner.
Ingredients
Units
Scale
- 3–4 pounds russet potatoes
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 1/2 cup duck fat
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- Fresh oregano for garnish
- Fresh parsley for garnish
- Fresh sage for garnish
- Fresh rosemary for garnish
- Parmesan cheese for garnish
Instructions
- Preheat the Oven – Set your oven to 450°F (232°C) to ensure it’s properly heated when you’re ready to roast the potatoes. This high temperature is crucial for achieving that perfect crispy exterior.
- Prepare the Potatoes – Peel all potatoes and cut them into uniform 1½-inch cubes. Consistency in size ensures even cooking throughout and the perfect texture balance between crispy exterior and fluffy interior.
- Parboil the Potatoes – Add the potato cubes to a large pot with the salt and baking soda, then cover with cold water. The baking soda helps break down the exterior of the potatoes, creating more surface area for crisping. Place the pot on the stove, cover and bring to a rapid boil over high heat. Cook for approximately 10 minutes or until the potatoes are fork tender. Remove the lid once boiling begins, and if necessary, reduce heat to prevent boiling over.
- Rough Up the Potatoes – Drain the potatoes thoroughly and return them to the hot pot (off the heat). Allow them to steam dry for a few minutes, which helps remove excess moisture. Then cover the pot and shake it vigorously to rough up the potato surfaces. This crucial step creates more texture on the potato exteriors, resulting in maximum crispiness when roasted.
- Prepare the Duck Fat – Add the duck fat to a large deep cast iron pan and place it in the preheated oven for about 5 minutes, or until it just begins to smoke. The hot fat immediately starts crisping the potatoes when they’re added.
- Roast the Potatoes – Carefully add the roughed-up potatoes to the hot skillet with melted duck fat, arranging them in a single layer (use a second skillet if needed). Return the skillet to the oven and allow the potatoes to cook undisturbed for 30 minutes. Then turn them over and continue cooking for an additional 15 minutes. Turn them once more and cook for a final 15 minutes or until they’re perfectly golden and crunchy.
- Season and Serve – Remove the potatoes from the oven and immediately sprinkle with seasoning salt, pepper, garlic powder, and onion salt. Toss gently to coat evenly. Garnish with fresh herbs and parmesan cheese if desired. Serve hot for the best texture and flavor experience.
Notes
- The baking soda in the boiling water raises the pH level, which helps break down the potato surface for extra crispiness.
- Duck fat has a high smoke point and imparts a rich, savory flavor that vegetable oils can’t match.
- For the best results, don’t skip the step of roughing up the parboiled potatoes – this creates more surface area for crisping.
- If duck fat is unavailable, goose fat or even beef tallow can work as alternatives, though with slightly different flavor profiles.
- These potatoes are best served immediately, as they tend to lose their crispiness when left to sit.
- For a variation, try adding minced fresh herbs like rosemary or thyme to the duck fat before roasting.
Nutrition
- Serving Size: 1 Serving
- Calories: 375kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 18mg
