Description
Jamie Oliver’s roasted duck fat potatoes deliver crispy golden perfection with unparalleled flavor. Russet potatoes turn irresistibly crunchy when bathed in luxurious duck fat, creating a side dish you cannot resist.
Ingredients
Scale
Potatoes:
- 1.75 kg (3.5 lb) potatoes, medium to large, Sebago or Dutch Creams (Aus), Yukon Gold or Russet (US), Maris Piper (UK)
Fats and Seasonings:
- 200 grams (7 ounces) duck fat (or goose fat)
- 2 tablespoons semolina
- 1 tablespoon salt
- 1.5 teaspoons kosher salt
- 2 teaspoons rosemary, roughly chopped (optional)
Finishing Touch:
- Sea salt flakes (optional)
Instructions
- Prepare potatoes by peeling and cutting into large, uniform chunks approximately 2 inches (5 centimeters) in size.
- Place potato chunks in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and cook for 10 minutes until slightly tender, then carefully drain in a colander.
- Return potatoes to the empty pot and allow residual heat to evaporate remaining moisture. Gently shake the pot to create rough edges on potato surfaces.
- Sprinkle 1.5 teaspoons salt and semolina over potatoes, then vigorously shake the pot to coat and further roughen the exterior.
- Position oven rack in the middle position and preheat to 230°C/450°F (220°C fan), ensuring even temperature distribution.
- Place duck fat in a heavy metal roasting pan and heat in the oven for 6 to 7 minutes until extremely hot and just beginning to smoke.
- Carefully remove the sizzling pan from the oven and add potato chunks, turning them to ensure complete fat coverage.
- Arrange potatoes cut-side down in a single layer, maximizing surface contact with hot fat.
- Roast potatoes for 25 minutes without disturbing, then flip to ensure even browning.
- Continue roasting for an additional 15 minutes, then rotate potatoes once more for uniform crispiness.
- Finish roasting for 10 to 15 minutes until potatoes develop a deep golden-brown exterior with a crisp, crunchy texture.
- Transfer roasted potatoes to a warm serving dish, garnish with sea salt flakes and fresh rosemary leaves, and serve immediately while piping hot.
Notes
- Serving Secrets: Grab these golden beauties straight from the oven and sprinkle with sea salt flakes for an irresistible crunch that will have everyone diving in.
- Roasting Magic: Patience is key when transforming potatoes into crispy masterpieces – allow them to roast until they develop a deep, gorgeous golden color that promises ultimate texture.
- Duck Fat Trick: Preheating duck fat creates a sizzling hot surface that instantly seals and crisps potato edges, delivering restaurant-quality results right in your kitchen.
- Fat Selection: Duck fat brings unbeatable richness and crispiness, while goose fat makes an excellent backup for those seeking that perfect golden exterior.
- Surface Preparation: Vigorously shake parboiled potatoes to create tiny rough edges – these little bumps become magical crispy points when roasted.
- Parboiling Power: Briefly boiling potatoes before roasting releases surface starches, guaranteeing a satisfyingly crunchy exterior that’ll make taste buds dance.
- Potato Perfection: Choose starchy potatoes like Russets or Maris Piper, which transform into wonderfully crisp, fluffy-centered roasted delights with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600 kcal
- Sugar: 0 g
- Sodium: 1000 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 50 mg