Roast potatoes with duck fat. Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. The simple way to make delicious roast potatoes that are crispy on the outside and light and fluffy in the middle. I've used duck fat here, but you could.. Today we will prepare Roast potatoes with duck fat for my family.
Roast potatoes with duck fat
Duck Fat-Roasted Potatoes. this link is to an external site that may or may not meet accessibility guidelines. Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. Placed potatoes in a large pot and cover with cold water. You can simply cook Roast potatoes with duck fat by following 7 ingredients and 5 steps. Here is how you can easily cook that.
Ingredients of Roast potatoes with duck fat
|Approximately 2 of x k Rooster potatoes or King Edward.|
|It’s 100 of x g duck fat or .|
|Prepare of Enough water to cover.|
|About 3 of x tbsp salt.|
|You need 1 of x tsp baking soda (opt).|
|About 1 of x tbsp veg oil.|
|It’s of flakey salt to finish.|
Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat. Potatoes roasted in duck fat are widely recognised as the crispiest, tastiest and the most impressive. Return the potatoes to the pan and add the Duck Fat and the salt and pepper.
Roast potatoes with duck fat cooking instructions
|Peel and portion potatoes evenly, just make sure you pick a size and stick to it. Cover with cold water and add the salt and baking soda. The baking soda creates extra fluffy surface that will be so crispy when roasted..|
|Bring potatoes to a boil and reduce heat and simmer for between 5 and 10 minutes. Do not allow the potatoes to cook fully, what you want is for the surface area to be fluffy when scraped with a knife but not soft in the centre, drain in a colander and leave to steam dry for a few minutes. Then transfer back into the pot..|
|Toss the potatoes around in the pan to rough up the edges, you can see in the 2nd image how fluffy the surface is. select a rimmed baking or roasting tray and add the duck fat or oil or ..|
|Space out the potatoes on the tray or trays so that there is some gaps to allow the heat to crisp up all the surface, add a little oil to stop the fat burning then roast at 230c – 450f for about 20 minutes or until the bottom edges are super crispy. Turn them over and return to the oven for a further 10 – 15 minutes..|
|Serve on a plate or in a bowl for the family to dive into, I used the fork test for crispness and my god they were amazingly crunchy and fluffy in the centre. Best Roasties ever people. https://www.youtube.com/watch?v=1wIc8e-qb8U&t=33s.|
Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. This week's recipe is very simple, and is actually a setup for next week's recipe.