If you’re chasing the ultimate “fat potato” experience, look no further than British roast potatoes duck fat style. These golden, crunchy marvels are a pub classic for a reason—crispy on the outside, fluffy inside, and dripping with rich flavor. Once you try duck fat roasted potatoes, regular roast spuds will feel downright ordinary!
Duck Fat Potatoes
Roasting potatoes in duck-s fat isn’t just a chef’s secret—it’s science. Duck fat fries the edges into a crispy fat potatoes masterpiece, with a crust that stays crunchy for 20+ minutes after baking. Unlike oil, it adds subtle richness without overpowering—think of it as the gourmet upgrade your spuds deserve.
No duck fat? use this recipe using oil instead.
What Makes This Recipe Special?
- Craggy, Golden Crust: Achieved by roasting potatoes cooked in duck fat at high heat.
- Stays Crispy: No sogginess—perfect for lingering over dinner.
- Rich, Clean Flavor: Deeper than oil but not “ducky.”
Duck Fat
Here’s what Ducks Fat looks like. A decade ago, it was something that was only available in gourmet stores and was fairly pricey (>$10 from memory). Once a niche ingredient, duck’s fat is now easy to find (check Woolies or Coles in Australia). A 200g jar costs around $6 and can be reused for months.
Pro tip: Use it for duck fat fried potatoes or confit!
Ingredients for Duck Fat Roasted Perfection
- Duck fat (1 jar)
- Potatoes: Opt for starchy varieties:
- UK: Maris Piper (the classic for British roast potatoes duck fat)
- Australia: Sebago or Dutch Cream
- US: Russets
- Semolina (optional): Adds extra crunch
- Salt: Be generous!
How to Make Crispy Duck Fat Potatoes in 8 easy Steps
1.Heat duck fat until smoking hot
Melt the duck fat in a roasting pan in a preheated oven until it’s scorching hot. The potatoes should sizzle like they’re frying when they hit the fat—this is crucial for that legendary crunch! Duck fat’s high smoke point (190°C/375°F) means it can handle the heat without setting off your smoke alarms… unless you push it too far!
2.Large pieces
Chop potatoes into big chunks. Smaller pieces risk falling apart during parboiling and roasting. Size matters here!
3.Par boil
Don’t skip this! Boil the potatoes until just tender. Parboiling roughs up their surface (hello, crispy edges!) and activates surface starch, which = maximum crunch. It also ensures they cook through during roasting.
4.Steam off excess water
After draining, return the potatoes to the empty pot (heat off!) and let them steam dry for 5 minutes. Water = enemy of crispiness!
5.Semolina for extra crunch
A genius Nigella hack! Tossing parboiled potatoes in semolina adds subtle, invisible crunch. No substitutes—trust the process!
6.Rough it up
Shake the pot vigorously with the lid on to create a craggy, textured surface. More nooks = more CRUNCH!
7.Place in HOT oil
The duck fat should shimmer like a heat mirage. If the potatoes don’t sizzle on contact, the fat isn’t hot enough!
8.Roast 45–50 minutes
Bake until deeply golden and SUPER crunchy.
Why These Duck Potatoes Shine
- Less Greasy: Despite the rich fat, they’re lighter than oil-roasted potatoes.
- Versatile: Pair with slow-cooked roasts (like lamb shoulder) or serve as pub-style with aioli.
Serving Tips
- Keep It Crispy: Serve immediately alongside dishes that can rest (e.g., roast beef).
- Avoid: Pairing with quick-cook meats like chicken—timing is key!
How to make It