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Duck Fat Roast Potatoes

Perfect for Christmas dinner, this fool proof recipe guarantees a crisp crunch that gives way to a fluffy middle

Serves 4

Easy

Prep: 15 - 20 mins

Cook: 50 mins

Ingredients

704001 Potatoes Peeled (Whole)

014022 Centaur Duck Fat

351032 Plain Flour

Download recipe

252312 Maldon Sea Salt Flakes

Method

step 1
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6

step 2
Chop your potatoes into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm)

step 3
Drop your potatoes into a large pan and pour in enough water to barely cover them

step 4
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins

step 5
Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot

step 6
Drain the potatoes in a colander, then shake the colander a few times to fluff up the outsides of the potatoes

step 7
Sprinkle with flour and give another shake or two so they are evenly and thinly coated

step 8
Carefully place the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over

step 9
Spread them in a single layer making sure they have plenty of room

step 10
Roast the potatoes for 15 mins, then take them out of the oven and then turn them over

step 11
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want

Duck Fat Roast Potatoes

Ingredients

Method

step 1 ​Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6

step 2 Chop your potatoes into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm)

step 3 Drop your potatoes into a large pan and pour in enough water to barely cover them

step 4 Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins

step 5 Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot

step 6 Drain the potatoes in a colander, then shake the colander a few times to fluff up the outsides of the potatoes

step 7 Sprinkle with flour and give another shake or two so they are evenly and thinly coated

step 8 Carefully place the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over

step 9 Spread them in a single layer making sure they have plenty of room

step 10 Roast the potatoes for 15 mins, then take them out of the oven and then turn them over

step 11 Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want

step 12 Scatter with sea salt and serve