Description
Crispy and flavorful Duck Fat Potatoes roasted to perfection with aromatic herbs and a golden exterior. These roasted russet potatoes are boiled, roughened up, and cooked in rich duck fat to achieve a perfectly crunchy outside and fluffy inside, then seasoned with a blend of spices and garnished with fresh herbs and Parmesan cheese for an irresistible side dish.
Ingredients
Scale
Potatoes
- 3-4 pounds russet potatoes
- 1 tablespoon salt
- ½ teaspoon baking soda
Roasting Fat and Seasonings
- ½ cup duck fat
- ½ teaspoon seasoning salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
Garnish
- 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 for roasting the potatoes. This high temperature is essential to get a crispy exterior.
- Prepare the potatoes: Peel the russet potatoes and cut them into uniform 1½-inch cubes to ensure even cooking and the ideal texture.
- Boil the potatoes: Place the potatoes in a large pot with salt and baking soda, cover with cold water, and bring to a rapid boil over high heat. Boil uncovered for about 10 minutes or until fork tender. Adjust heat if boiling over.
- Drain and roughen the potatoes: Drain thoroughly and return the potatoes to the hot pot off the heat. Let steam dry for a few minutes, then cover and shake the pot vigorously to roughen the surfaces, which will help create crispiness during roasting.
- Heat duck fat: Add duck fat to a large, deep cast iron skillet and place it in the preheated oven for about 5 minutes until it starts to smoke slightly, indicating it is hot enough to crisp the potatoes immediately.
- Roast the potatoes: Carefully add the roughed-up potatoes to the hot duck fat in a single layer (use another skillet if needed). Return to the oven and roast undisturbed for 30 minutes, then flip the potatoes and roast for 15 minutes more. Flip once again for a final 15 minutes or until golden and crunchy.
- Season and garnish: Remove from oven and immediately sprinkle with seasoning salt, black pepper, garlic powder, and onion salt. Toss gently to coat. Garnish with fresh oregano, parsley, sage, rosemary, and Parmesan cheese. Serve hot for best flavor and texture.
Notes
- Ensure potatoes are cut evenly for uniform cooking.
- Shaking the pot to rough up potatoes after draining is key to a crispy texture.
- Use a cast iron skillet or similar oven-safe pan that can withstand high heat effectively.
- Cooking times may vary slightly depending on oven and potato size.
- Duck fat can be substituted with another high smoke point fat though duck fat gives the best flavor and crispiness.
- Fresh herbs and Parmesan cheese add brightness and savory depth but can be adjusted or omitted based on preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: French
