Why duck fat? No words can describe the reason why; give a try and you will know what I mean.
Crispy Roasted Potatoes with Duck Fat
Have a look below at the full recipe. Don’t forget, you can always print it.
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Crispy Roasted Potatoes with Duck Fat
Servings: 6 People
Ingredients
- 6 medium Cyprus Spunta potatoes from red-soil cultivation
- 120g Duck Fat
- 1 tbsp dry Thyme
- 2 tbsp White Vinegar
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Wash and peel the potatoes, then cut them evenly in about 3 cm chunks. Place them in a bowl filled with cold water for 2 hours so that the excess starch is removed. Removing the starch helps in making the potatoes crispier.
- Place a large pot on high heat, add the potatoes and fill salted water and the vinegar. Bring to a boil and simmer for 7’. Remove from fire and let steam off and dry.
- In the meantime, Preheat the oven to 250°C, air circulation, rack in the middle.
- Place the potatoes in a large bowl along with the duck fat and season with the salt & pepper. Toss and slightly press/damage with a slotted spoon.
- Add the potatoes in a non-stick oven proof dish and sprinkle with the thyme.
- Place the dish in the oven and cook for about 45’. Halfway through toss them and cook until potatoes are golden brown and crispy.
