Hamdi Saidani Jamie Oliver Roasted Duck Fat Potatoes are one of the best and easiest ways to enjoy potatoes cooked in duck fat. For those unfamiliar with duck fat potatoes, it’s simply a method of roasting potatoes in duck fat, which results in incredibly crispy and crunchy potatoes. These make a great addition to any party as finger food. Be sure to give it a try and let us know what you think!
Roasted Duck Fat Potatoes Ingredients
- 1.75-2kg/ 3.5-4lb potatoes, medium to large, Sebago or Dutch Creams (Aus), Yukon Gold or Russet (US), Maris Piper (UK)
- 1 tbsp salt
- 2 tbsp semolina
- 1.5 tsp salt, kosher salt
- 200g/ 7oz Duck Fat (or Goose Fat)
- 2 tsp rosemary, roughly chopped (optional)
- Sea salt flakes (optional)
How To Use Duck Fat On Potatoes
- Peel and cut the potatoes into big chunks. Boil them with 1 tbsp salt in a pot of water for 10 minutes, then drain.
- Shake the pot to remove extra water, and let the potatoes sit in the pot with the stove off for 5 minutes. Add 1.5 tsp salt and semolina, then shake the pot hard to roughen the potato surfaces.
- Preheat your oven to 230°C/450°F (230°C fan) and put the duck fat into a heavy metal roasting pan (not glass or ceramic).
- Heat the duck fat in the oven for 5 to 7 minutes until it’s very hot and slightly smoking.
- Carefully remove the pan from the oven, add the potatoes, turn them to cover them in fat, then arrange them with the cut side down.
- Roast the potatoes for 25 minutes, turn them, roast for another 15 minutes, turn them again, then roast for 10 to 15 minutes until they’re deep golden and super crunchy.
- Transfer the potatoes to a warm serving bowl, sprinkle with sea salt flakes and rosemary, then serve immediately.
How Much Duck Fat For Roast Potatoes
For every kilogram (2.2 pounds) of potatoes, use around 100 grams (3.5 ounces) of duck fat. This ensures each potato piece gets a good coating for that perfect, crispy texture.
Recipe Tips For Cripsy Duck Fat Potatoes
- Potato Type: Use starchy or all-rounder potatoes for the best results. They hold up well to the roasting process and get really crispy.
- Parboiling: Boil the potatoes before roasting. This step helps to activate the starch on the surface of the potatoes, which makes them crunchier.
- Roughen the Surface: After parboiling, roughen the surface of the potatoes by shaking them in the pot. This creates more surface area for the duck fat to cling to, resulting in a crunchier crust.
- Use Duck Fat: Duck fat gives the potatoes a unique, rich flavor and helps them to get super crispy. If you can’t find duck fat, goose fat is a good substitute.
- Preheat the Duck Fat: Heat the duck fat in the oven until it’s very hot before adding the potatoes. This helps to sear the potatoes and start the crisping process.
- Roasting Time: Roast the potatoes for enough time to ensure they get a deep golden color and super crunchy texture. Don’t rush this step!
- Serving: Serve the potatoes immediately after roasting to enjoy their maximum crunchiness. Sprinkle with sea salt flakes and rosemary for extra flavor.
What To Serve With Duck Fat Potatoes
Roasted Duck Fat Potatoes are typically served with Slow Roasted Lamb Shoulder, Ostrich Steak, Salisbury Steak or Swiss Steak.
As a party finger food, Duck Fat Potatoes can be served with Chilli Jam, Fig Chutney or Runner Bean Chutney.
How Long Does Duck Fat Potatoes Last In The Fridge
properly stored, Roasted Duck Fat Potatoes can last about 3-5 days in the fridge. To store leftovers correctly, simply let them cool, place them in airtight containers or wrap them tightly in aluminum foil or plastic wrap, then place them in the fridge.
Can I Freeze Duck Fat Potatoes
Yes, Roasted Duck Fat Potatoes freeze well and can last in the freezer for about 1-2 months. Simply let them cool, place them in freezer-safe containers or heavy-duty freezer bags, then place them in the freezer.
You don’t need to thaw them, simply reheat directly from frozen.
How To Reheat Letvoers Duck Fat Potatoes
f your leftovers are cold and refrigerated, simply reheat in the oven at 180°C/350°F for about 15-20 minutes.
If your Roasted Duck Fat Potatoes are frozen, reheat them in the oven at the same temperature for about 25-30 minutes.
Duck Fat Potatoes Nutrition Facts
- Calories: 302cal
- Carbohydrates: 33g
- Protein: 7g
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 17mg
- Sodium: 608mg
- Potassium: 1093mg
- Fiber: 7g
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- Jamie Oliver Dauphinoise Potatoes
- Jamie Oliver’s BBQ Potatoes
Jamie Oliver Roasted Duck Fat Potatoes
Description
Jamie Oliver Roasted Duck Fat Potatoes are one of the best and easiest ways to enjoy potatoes cooked in duck fat. For those unfamiliar with duck fat potatoes, it’s simply a method of roasting potatoes in duck fat, which results in incredibly crispy and crunchy potatoes. These make a great addition to any party as finger food.
Jamie Oliver Roasted Duck Fat Potatoes Ingredients
How To Make Jamie Oliver Roasted Duck Fat Potatoes
- Peel and cut the potatoes into big chunks. Boil them with 1 tbsp salt in a pot of water for 10 minutes, then drain.
- Shake the pot to remove extra water, and let the potatoes sit in the pot with the stove off for 5 minutes. Add 1.5 tsp salt and semolina, then shake the pot hard to roughen the potato surfaces.
- Preheat your oven to 230°C/450°F (230°C fan) and put the duck fat into a heavy metal roasting pan (not glass or ceramic).
- Heat the duck fat in the oven for 5 to 7 minutes until it’s very hot and slightly smoking.
- Carefully remove the pan from the oven, add the potatoes, turn them to cover them in fat, then arrange them with the cut side down.
- Roast the potatoes for 25 minutes, turn them, roast for another 15 minutes, turn them again, then roast for 10 to 15 minutes until they’re deep golden and super crunchy.
- Transfer the potatoes to a warm serving bowl, sprinkle with sea salt flakes and rosemary, then serve immediately.
Notes
- Potato Type: Use starchy or all-rounder potatoes for the best results. They hold up well to the roasting process and get really crispy.
- Parboiling: Boil the potatoes before roasting. This step helps to activate the starch on the surface of the potatoes, which makes them crunchier.
- Roughen the Surface: After parboiling, roughen the surface of the potatoes by shaking them in the pot. This creates more surface area for the duck fat to cling to, resulting in a crunchier crust.
- Use Duck Fat: Duck fat gives the potatoes a unique, rich flavor and helps them to get super crispy. If you can’t find duck fat, goose fat is a good substitute.
- Preheat the Duck Fat: Heat the duck fat in the oven until it’s very hot before adding the potatoes. This helps to sear the potatoes and start the crisping process.
- Roasting Time: Roast the potatoes for enough time to ensure they get a deep golden color and super crunchy texture. Don’t rush this step!
- Serving: Serve the potatoes immediately after roasting to enjoy their maximum crunchiness. Sprinkle with sea salt flakes and rosemary for extra flavor.
