Best Ever Easy Crispy Roasted Duck Fat Potatoes
Make any dinner a reason to celebrate with these easy, ultra crispy and creamy Roasted Duck Fat Potatoes!
Servings: 4
Equipment
- large cast iron skillet
- large soup pot or Dutch oven
Ingredients
- ¼ cup rendered duck fat (thawed, or room temperature)
- 3 lbs Yukon gold potatoes, peeled and cut into 3” pieces
- 2 tablespoon + 1 tsp Kosher salt, divided
- 1 teaspoon baking soda
- ¼ teaspoon freshly cracked black pepper (or pepper medley)
- 1 tablespoon fresh rosemary, finely chopped
- Flaky sea salt (such as maldon), for finishing
Instructions
- Preheat oven to 450 degrees for 30 minutes to 1 hour so it’s very hot. 2. Place potatoes in a large pot (lighter pots preferred rather than Dutch ovens, or a lighter Dutch oven since you will need to shake the potatoes in the pot), then cover with 6 cups water. 3. Add 2 tablespoon kosher salt and 1 teaspoon baking soda, stir, then bring to a rapid boil over high heat. 4. Once boiling, boil potatoes for 6-10 minutes, or until tender enough to pierce easily with a fork, but not overcooked (you want the potatoes to retain some integrity for shaking). 5. Once potatoes begin to boil- Place ¼ cup rendered duck fat into a large cast iron skillet, then place in the preheated oven to get nice and hot. 6. When potatoes are tender, drain potatoes well, then return to the pot to help remove any excess liquid. 7. Place lid on top of the pot, and hold firmly in place with a kitchen towel. Shake the pot vigorously for 30 seconds, until the potatoes are a bit roughed up and form a somewhat mashed appearance on the outer part of the potatoes. 8. Carefully remove the preheated cast iron skillet from the oven, then carefully spoon the parboiled potatoes into the preheated pan into the duck fat in an even layer. Sprinkle the potatoes with remaining 1 teaspoon Kosher salt and black pepper. 11. Return to the oven and cook undisturbed for 30 minutes, then flip potatoes. 12. Cook for an additional 20 minutes, then flip again, and cook 10-15 additional minutes, until extra crisp. 13. Remove the potatoes from the oven, and top with chopped rosemary and a bit of flakey sea salt and serve immediately.