by Kaya Konopnicki
With both a huge selection of potatoes and duck fat at our disposal, it’s no wonder we know roasted potatoes. Believe me, there are many ways to roast potatoes that result in crispy skin and a deliciously soft fluffy interior.
The key to making this roasted potato? Boil them first.
Why? By boiling them it means that even before roasting the potato is soft and moist on the inside. Plus, because they have been boiled they are starting to fall apart (just a little) so that when you mix them around you coat the outside of the potato with um…potato. I know, I know it sounds crazy to coat the potato with potato, but trust me on this. It gives you this crunchy amazing exterior that protects the soft fluffy interior.
Here’s the simple recipe
Serves 4. Prep time 10 min. Cook time 60 min.
- 6-8 medium to large potatoes
- 1.5 tbsp Duck Fat
- Salt & Pepper
- OPTIONAL: Thyme, rosemary, other seasonings
- Pre-heat oven to 218C (425F)
- Scrub and wash the potatoes
- Cut the potatoes into 3-4 cm (1.5 in) cubes
- Place potatoes into a pot and cover with cold water (water should be 2.5 – 5 cm over the top of the potatoes).
- Add salt to water
- Place on stove and bring to a boil
- Reduce to a bare simmer
- Cook potatoes for 7-10 minutes. Potatoes should be tender (fork should easily pierce the flesh) and skin should be almost peeling off.
- Drain the potatoes and put them into a bowl
- Stir the potatoes until they are coated in a potato
- Add in duck fat and stir again.
- Season with salt and pepper and any other spices you want to use. Stir to coat them with the spices.
- Place potatoes on a baking sheet in a single layer
- Place the baking sheet in the oven for 35- 45 minutes
- At 20 minutes take potatoes out and turn them.
- Check potatoes at 35 minutes to see if they are done, they should be brown all over but not burned. If they are not done put them back in for 5-15 minutes.