Extra Crunchy Duck Fat Potatoes Straight from the Oven

Duck Fat Potatoes provide an intensely crisp, deeply golden exterior around a tender center. Heating the cut pieces in boiling water for 10 minutes prepares the surface starches. After a semolina dusting, they enter smoking 450°F (230°C) fat, rapidly frying into a solid crust that resists softening for 20 minutes.

The potatoes

You will get the best texture by choosing varieties like Sebago, Yukon Gold, Russets, Maris Piper, or Dutch Creams. Avoid waxy options entirely because they fail to develop the proper crust.

Chop the potatoes into large 3-inch (7.5 cm) blocks. Small pieces will fall apart during the long boiling and roasting phases.

Boiling & Crusting

Potatoes require a lot of salt for proper seasoning. You will drop the large chunks into heavily salted water and boil them for 10 minutes. This softens the outer layers and cooks the centers.

Drain the potatoes well. You want to remove as much water as possible before roasting. Drop the drained potatoes back into the hot, empty pot. Let them rest off the heat for 5 minutes. The leftover heat will steam dry the wet surfaces.

Sprinkle 1.5 teaspoons of kosher salt and 2 tablespoons of semolina onto the steamed pieces. This coarsely milled wheat product merges with the potato edges to build an extremely crunchy exterior. If you do not have any on hand, simply leave it out of the recipe. Avoid using a finely milled corn substitute as a replacement.

Put the lid on the pot and shake it hard. The friction crumbles the soft potato edges. This rough surface catches the fat and builds the thick crust.

The fat and the pan

Duck fat builds a golden brown shell that holds its crunch for up to 20 minutes out of the oven. It tastes savory without a heavy animal flavor. You can use goose fat as a direct replacement.

You must use a metal roasting pan. Glass or ceramic bakeware can shatter at high oven temperatures.

Heat the pan of fat in the oven until it smokes. The hot oil fries the potatoes on contact. You can test the heat by dropping a small piece of potato into the oil. It is ready if it sizzles hard. Place every potato chunk with its flat side touching the metal pan.

Planning the meal

These potatoes roast for nearly an hour. Pair them with slow-cooked meats or large roasts that need to rest. A big piece of meat can sit on the counter for 45 to 50 minutes while the potatoes finish in the oven.

Avoid quick-resting meats like small roast chickens or crackling pork. Those meats will turn cold and soft during the long potato roasting time. Move the hot potatoes to a serving bowl. Add a simple Garnish of sea salt flakes and chopped rosemary.

Leftover fat

You can save the remaining fat in the roasting pan. Strain the cooled liquid into a jar to catch the burnt potato crumbs. Keep the jar in the refrigerator for up to several months. The reused fat will carry a mild salty flavor into your next batch.