How to make Duck Fat Roast Potatoes

Step-by-step

1. Step 1

   Heat the oven to 220°C and put the roasting tray in to preheat.

   Look for: The tray is hot before the potatoes touch it. Tip: Preheating gives immediate sizzle. Avoid: A cold tray delays crisping.

2. Step 2

   Simmer the potato pieces in salted water for 8–10 minutes until the edges soften but the centres still hold.

   Look for: Edges look fluffy and slightly rough. Tip: Stop when the outside is tender. Avoid: Boiling until collapsing makes them break apart.

3. Step 3

   Drain, steam-dry for 3 minutes, then shake the pan to roughen the edges.

   Look for: The surfaces look chalky and craggy. Tip: Rough edges become the crunch. Avoid: Wet smooth potatoes do not crisp well.

4. Step 4

   Add duck fat to the hot tray, carefully tip in the potatoes and turn to coat. Roast for 25 minutes.

   Look for: The potatoes sizzle as they hit the tray. Tip: Use two trays if needed. Avoid: Crowding traps steam and softens the crust.

5. Step 5

   Turn every potato, add garlic or herbs if using, and roast for another 20–30 minutes.

   Look for: The edges are deep golden and crisp. Tip: Turn once or twice, not constantly. Avoid: Turning too often stops crust forming.

6. Step 6

   Drain briefly on kitchen paper if needed, season with salt and serve immediately.

   Look for: The outside shatters and the inside is fluffy. Tip: Serve uncovered and hot. Avoid: Holding too long under cover makes them steam.