Duck Fat Potatoes that will up your Roast Beef Dinner game
Duck Fat Potatoes for roast beef dinner
Roast potatoes are better known as Roasties in the UK but wherever you live, these are the most delicious way to cook a potato. The only roasties you will ever want again are these duck fat potatoes..
Duck fat potatoes are the perfect accompaniment to any roast dinner. They also go nicely with a big juicy steak.
The type of potato you use is key. Maris Piper or if you’re in the USA then use good ole Russet potatoes. What you don’t want to use is a new potato, small fingerling type potato or red potatoes. These are all too waxy and don’t have the same texture, nor do they crisp up on the outside.
- 8 medium sized potatoes (Maris Piper).
- Duck fat (or good quality oil)
Heat the oven to 200C/400F/Gas 6.
Firstly, make sure you use a large tin or pyrex dish. The best and crispiest roasties are those that have room around them as they cooked and aren’t squashed together in a tin.
Secondly, don’t skimp on the oil. I nearly always use a whole jar of duck fat and what I don’t use, I put back in the jar for next week’s roast dinner. Duck or Goose fat is by far the best fat to use but I have successfully made roasties in olive oil. Just make sure you have a good quality fat or oil
Heat a large pan of salted water and bring to the boil
Peel the potatoes and cut into 1 or 1.5 inch pieces. Add the potatoes to the boiling water and cook until they’re a little soft on the outside. Don’t overcook the potatoes. Remove from the water and lay out on a wire rack to cool. It’s very important they’re allowed to cool and dry as this helps crisp the potatoes.
Add your fat or oil to a large roasting tin or pyrex dish. Put the dish in the oven and heat the oil. Once the oil is hot, add the cooled potatoes. You can test to see if the oil is hot by dropping a small piece of potato into it. If it sizzles immediately then it’s hot but if not then put it back in the oven. Turn over the potatoes to make sure they’re all coated in the oil then put in the oven. They’ll take about 40 to 45 minutes to cook but you should turn them over and re-coat in the oil often. I like to turn them at least every 10 minutes. The more you do this the crispier they’ll be. They’re cooked when they’re golden brown and crispy on the outside.
Once cooked, sprinkle with a little salt and serve immediately if you can. If they sit too long they can become soggy. You don’t want to spoil all your hard work to produce crispy Roast Potatoes. As your assembling the roast dinner on your plate, try not to pour gravy over them so they are presented as crispy as possible to your dinner guests.
And those my friends, are duck fat potatoes. Pure foodie heaven.