Duck Fat Potatoes
Potatoes boiled briefly, roughed up, and roasted in very hot duck fat with semolina and rosemary until crackling crisp outside and fluffy inside.
Equipment
- Heavy roasting pan
- Large pot
- Colander
- Tongs
Ingredients
Main Ingredients
- 4 lb potatoes medium to large Yukon Gold or Russet, peeled and cut into 3 inch pieces
- 1 tbsp salt for the boiling water
- 2 tbsp semolina
- 1 ½ tsp kosher salt
- 7 oz duck fat or goose fat
- 2 tsp chopped fresh rosemary
- 1 pinch flaky sea salt for serving
Instructions
Cooking
- Parboil. Heat the oven to 450 degrees F. Boil the potatoes in salted water for about 10 minutes until just tender, then drain and shake to roughen the edges.
- Heat the fat. Warm the duck fat in a roasting pan in the oven for about 10 minutes until shimmering.
- Coat. Add the potatoes, turn to coat in fat, and sprinkle with semolina, kosher salt, and rosemary.
- Roast. Roast for 30 to 40 minutes, turning every 15 minutes, until deep golden and crisp.
- Finish. Sprinkle with flaky sea salt and serve hot.
Notes
Substitutions: Use goose fat in place of duck fat, and cornmeal in place of semolina.
Tips: Let the boiled potatoes steam dry and make sure the fat sizzles when the potatoes go in.
Storage: Refrigerate for up to 3 days and reheat in a hot oven at 400 degrees F until 165 degrees F.