Roasted Potatoes in Duck Fat
English style roasted potatoes in duck fat with rosemary and sea salt
INGREDIENTS:
Par Boiling
3.5 - 4lb Yukon Gold or Russet Potates
1 Tbsp sea salt
2 Tbsp semolina
1.5 tsp kosher salt
Roasting
7oz Duck Fat
Serving, optional:
2 tsp rosemary, roughly chopped
Sea salt flakes
Instructions:
Peel the potatoes, then cut off the pointed ends leaving a rather round potatoe
Preheat oven to 450° F
Par Boiling & Roughing Up:
In a large pot of boiling water, add 1 Tbsp salt then add potatoes and boil for 10 mins.
Drain potatoes well.
Shake excess water out of pot, return potatoes to pot (no heat) and let steam dry (water is the enemy to crispy potatoes)
Add 1.5 tsp salt and the semolina. Place lid on the pot, then shake several times to rough up the potatoes.
Roasting:
Pour duck fat into a heavy roasting pan (or large iron skillet)
On the stovetop preheat duck fat until it begins to shimmer
Add potatoes and sear on both ends and on all sides
When the.potatoes have turned brown and look crispy, remove from pan and pour off most of the duck fat
Return potatoes back to the roasting pan and place in the oven for 20 - 25 mins, then turn the potatoes and roast for another 10 - 15 mins until deep golden brown and crunchy.
NOTE: Semolina - a coarse ground yellow wheat that’s used for making (among other things) pasta. This gives the roasted potatoes that extra crunch.