Golden, crisp and fluffy roast potatoes Recipe

Traditional roast potatoes cooked in duck or goose fat until golden.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.4/5

Les ingrédients

Pour people
  • Floury potato(es) : 6 whole
  • Duck fat : 180 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 3 Turn


  • ETAPE 1

    Preheat the oven to 190'C.
    Add the duck or goose fat to a roasting tin and put in the oven.
    Peel the potatoes and cut into large pieces. Put the potatoes into a pan, cover with water and bring to the boil, cook for 7 minutes, drain well then toss gently in the pan with salt and pepper. Make sure the sides have fluffed up a little.
    Add the potatoes to the roasting tin which should be hot. Turn the potatoes in the fat to cover all sides. Cook for approximately 40 minutes or until golden on top and crispy underneath. Turn the potatoes and cook for a further 25 minutes or until golden on the outside and soft in the middle.

Chef's tip

«You can replace duck fat with vegetable oil if required. Using a floury potato such as Maris Piper or King Edward will give the best result for most of the year, however Desirees will be consistant all year.»

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