Crispy Duck Fat Potatoes

Recipes

Crispy Duck Fat Potatoes

Crispy, golden, and bursting with flavour, these duck fat potatoes are the ultimate side dish!
 
This is the perfect mix of naughty and nice - Lotatoes keep it 40% lower carb, while the rich Rougié French Duck Fat adds a touch of indulgence. Dig in!
 

Prep Time:

15 mins

Cook Time:

50 mins

Servings:

4-6

Ingredients
Cooking Instructions

1. Prepare the Potatoes:

  • Peel the Lotatoes and cut them into evenly sized chunks for even cooking.
  • Place the potatoes in a large pot of salted water and bring to a boil. Cook for 8–10 minutes or until the edges are slightly softened but the potatoes remain firm.

2. Preheat the Duck Fat:

  • While the potatoes are boiling, preheat your oven to 200°C (fan-forced).
  • Place the Rougié French Duck Fat in a large roasting pan and put it in the oven for a few minutes to heat. The fat should be hot and shimmering when the potatoes are added.

3. Fluff the Potatoes:

  • Drain the boiled potatoes and return them to the pot.
  • Shake the pot gently to rough up the edges of the potatoes—this creates the crispy texture when roasted.

4. Coat in Duck Fat:

  • Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan and toss them in the hot duck fat until well coated.
  • Season with flaky sea salt and black pepper. Add rosemary sprigs and smashed garlic cloves for extra flavour if desired.

5. Roast the Potatoes:

  • Spread the potatoes out in a single layer, ensuring they aren’t crowded (use two pans if necessary for maximum crispiness).
  • Roast for 40–50 minutes, turning the potatoes halfway through, until they are golden and crispy on the outside and fluffy on the inside.

6. Finish and Serve:

  • Remove the potatoes from the oven, seas

Notes for Success:

  • Use Hot Fat: Adding potatoes to hot duck fat ensures a crisp coating.
  • Don’t Overcrowd: Give the potatoes room to crisp up by spreading them out.
  • Fluffing is Key: Shaking the boiled potatoes in the pot makes the edges rough, which helps them crisp during roasting.