Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, roast potatoes with duck fat. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roast potatoes with duck fat is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Roast potatoes with duck fat is something that I have loved my whole life. They are fine and they look wonderful.
Roasting potatoes in duck fat makes the thickest, craggiest, CRUNCHIEST roast potatoes, in a way that no oil can compare! In actual fat, cooking with duck fat has been a staple in French cooking since the beginning of time. The French understand that duck fat is like bacon. Smashing the spuds adds more surface area to form a golden Then toss them with DUCK FAT, salt and pepper and roast.
To get started with this recipe, we have to first prepare a few ingredients. You can have roast potatoes with duck fat using 7 ingredients and 5 steps. Here is how you cook that.
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The ingredients needed to make Roast potatoes with duck fat:
- Get 2 x k Rooster potatoes or King Edward
- Make ready 100 x g duck fat or lard
- Take Enough water to cover
- Make ready 3 x tbsp salt
- Prepare 1 x tsp baking soda (opt)
- Take 1 x tbsp veg oil
- Prepare flakey salt to finish
Add potatoes and toss with a spoon until evenly coated. Season with salt and pepper; serve immediately. Peel and cut your potatoes, then put them in a pot and fill with enough. Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides.
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Steps to make Roast potatoes with duck fat:
- Peel and portion potatoes evenly, just make sure you pick a size and stick to it. Cover with cold water and add the salt and baking soda. The baking soda creates extra fluffy surface that will be so crispy when roasted.
- Bring potatoes to a boil and reduce heat and simmer for between 5 and 10 minutes. Do not allow the potatoes to cook fully, what you want is for the surface area to be fluffy when scraped with a knife but not soft in the centre, drain in a colander and leave to steam dry for a few minutes. Then transfer back into the pot.
- Toss the potatoes around in the pan to rough up the edges, you can see in the 2nd image how fluffy the surface is. select a rimmed baking or roasting tray and add the duck fat or oil or lard.
- Space out the potatoes on the tray or trays so that there is some gaps to allow the heat to crisp up all the surface, add a little oil to stop the fat burning then roast at 230c - 450f for about 20 minutes or until the bottom edges are super crispy. Turn them over and return to the oven for a further 10 - 15 minutes.
- Serve on a plate or in a bowl for the family to dive into, I used the fork test for crispness and my god they were amazingly crunchy and fluffy in the centre. Best Roasties ever people. https://www.youtube.com/watch?v=1wIc8e-qb8U&t=33s
Peel and cut your potatoes, then put them in a pot and fill with enough. Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat.
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