Crispy Duck Fat Roast Potatoes | The Perfect Christmas Side

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F).
2. Peel and quarter the potatoes into even-sized pieces. Boil them in a pot of water with the baking soda and salt for 15 minutes. Drain well in a colander.
3. Cover the colander with a lid and gently shake and rough up the potatoes.
4. Put the fat in a large roasting dish and heat it in the oven for 15 minutes, or until it is smoking hot.
5. Carefully add the potatoes to the hot fat and spread them out. Return the tray to the oven for 1 hour, turning the potatoes every 15 minutes. Take them out and let them cool.
6. Roast the rosemary and salt on a parchment-lined tray for 4 to 6 minutes, until the rosemary is dry and lightly golden. Let cool, then grind in a mortar and pestle or spice grinder until combined.
7. Toss the potatoes with the rosemary salt as soon as they come out of the oven, mixing well to coat. Serve.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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