Description
Duck Fat Potatoes are irresistibly crispy on the outside and fluffy on the inside, achieved by parboiling with baking soda and roasting in hot duck fat. Garnished with fresh herbs and Parmesan, this classic side dish elevates simple potatoes to gourmet status with rich, savory flavor and perfect texture.
Ingredients
Scale
Potatoes
- 3-4 pounds russet potatoes
- 1 tablespoon salt
- ½ teaspoon baking soda
For Roasting and Seasoning
- ½ cup duck fat
- ½ teaspoon seasoning salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
Garnishes
- Fresh oregano
- Fresh parsley
- Fresh sage
- Fresh rosemary
- Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to ensure it’s properly heated and ready to crisp the potatoes to golden perfection.
- Prepare the Potatoes: Peel the russet potatoes and cut them into uniform 1½-inch cubes to ensure even cooking and texture.
- Parboil the Potatoes: Place the potato cubes in a large pot with salt and baking soda, cover with cold water, then bring to a rapid boil over high heat. Boil uncovered for about 10 minutes or until the potatoes are fork tender, reducing heat as needed to prevent overflow.
- Rough Up the Potatoes: Drain thoroughly and return potatoes to the hot pot off the heat. Let steam dry a few minutes, then cover and shake vigorously to roughen the surfaces, maximizing crispiness during roasting.
- Prepare the Duck Fat: Add the duck fat to a large, deep cast iron pan and place in the preheated oven for about 5 minutes until it just starts to smoke, preparing the fat for immediate crisping.
- Roast the Potatoes: Carefully add the roughed-up potatoes to the hot duck fat in a single layer, using a second pan if needed. Roast undisturbed for 30 minutes, turn the potatoes, roast for 15 minutes more, then turn again and roast a final 15 minutes until golden and crunchy.
- Season and Serve: Remove from the oven and immediately sprinkle with seasoning salt, black pepper, garlic powder, and onion salt. Toss gently to coat evenly. Garnish with fresh herbs and Parmesan cheese if desired, and serve hot for the best flavor and texture.
Notes
- Using baking soda in the parboil step helps break down the potato’s exterior, increasing surface roughness for crispiness.
- Make sure to dry and rough up the potatoes before roasting to achieve maximum crunch.
- Heating the duck fat until smoking ensures the potatoes start crisping immediately when added.
- Use a cast iron skillet for even heat and excellent roasting results.
- Do not disturb the potatoes during the initial 30 minutes of roasting to allow a crisp crust to form.
- Feel free to double the herbs according to taste or substitute with your favorite fresh herbs.
