Roasted Duck Fat Potatoes

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These duck fat potatoes are so crispy that they make a rustling sound whenever they are touched or moved. They are the most perfect side-dish for any meal. Since it takes about an hour in the oven for them to achieve this crisp deliciousness, I’d have another slow-cooked main such as a simple roast chicken thigh at the same time, so that I can justify the long time this sits in the oven :p

Related Recipe:

• Rendered Duck Fat Recipe (above)

See Also:

• Fried Lard Oil Recipe
• Roasted Baby Potatoes Recipe
• Bacon Roasted Potatoes Recipe

Duck fat (goose fat) has a high smoking point, which helps roast potatoes to crisp well. It also gives a richer depth of flavour to any food it is cooked in. You can always substitute duck fat with extra-virgin olive oil, but using duck fat is a premium treat to have.

I made my own rendered duck fat oil, because my mum frequently makes Sichuan vegetable duck soup and discards the duck skin. So the ingredient is literally free for me. Check out the step-by-step picture recipe to making rendered duck fat here.

If you don’t want to make your own duck fat, you can buy ready-made duck fat online from iherb.com (Disclosure: affliate link when you click here and at the picture above. Get up to 10% off when you use code WIF026 with your iHerb order).

3 tips for making perfectly crisp roast potato using duck fat:

Tip 1: After parboiling the potatoes to soften them, shake up the potatoes so that its edges are roughened and fluffy as shown above. The imperfect surface are the parts that crisp best.

Tip 2: The duck fat I’m using is solidified since it’s kept in the fridge. That doesn’t matter, because duck fat thaws easily at room temperature. Now if the duck oil is hot when they are coated with the potatoes, it helps the potatoes to crisp even better. So I’d add the duck fat in the casserole during the preheat oven stage, and thereafter coat the potatoes in the hot oil.

Tip 3: Halfway through the cooking process (which is also the same time to add the aromatics; adding them earlier will burn them), use a fork to gently press on the potato flesh. Again the roughened parts will crisp up nicely.

Simple aromatics (rosemary, thyme, garlic) enhances the flavour of the baked potatoes.