When I envision the perfect roast potatoes, my mind immediately goes to my uncle Sagran, who resides in the USA. I remember him once mentioning that for Thanksgiving, the key to his roast potatoes’ perfection lies in using Duck Fat.
At first, I couldn’t quite grasp why, but a couple of years ago, when I laid eyes on Duck Fat, all I could think about was creating the ultimate roast potatoes. So, for any festive meal that calls for roast potatoes, I always ensure I have some duck fat on hand.
The magic of duck fat lies in its ability to give the potatoes a thick, crispy crust on the outside while keeping them incredibly fluffy and soft on the inside.
INGREDIENTS
- 8 Potatoes
- 3 Tablespoons Duck Fat
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 4 Cloves Garlic
- Salt
- Coarse Black Pepper
METHOD
- Peel 8 potatoes and cut them in half. Wash the potatoes and place them in a large pot. Cover the potatoes with cold water, season with a teaspoon of salt, and bring it to a boil. Let it boil until a knife slides easily into the potato, and it is 80% cooked.
- While the potatoes are boiling, preheat the oven to 220 degrees Celsius.
- In a casserole dish, add 3 tablespoons of duck fat, along with the rosemary and thyme. Place it in the oven for about 10-12 minutes until the fat melts.
- Drain the water and use the back of a fork to create grooves on the back of the potatoes, once done set aside. Remove the casserole dish (remember to use oven gloves as it will be extremely hot) and add in roughly sliced garlic cloves, along with the boiled potato halves placed flat on the casserole dish.
- Season generously with salt and pepper, then bake for 30 minutes or until golden. You can remove the potatoes halfway through and baste them with the duck fat.
- Serve these potatoes hot with your festive meal and enjoy.