Serves: 4
Prep Time: 40 minutes (plus 30 minutes soaking)
Cook Time: 1 hour 10 minutes
These crispy, golden roast potatoes are made with duck or goose fat for extra richness, and seasoned with a rosemary salt that adds the perfect finishing touch.
Ingredients
- 1 kg floury potatoes (e.g., Maris Piper or King Edward)
- 4 tbsp duck or goose fat
- 20 g cornflour
- 1 tbsp dried rosemary
- 1 tsp flaky sea salt
Method
- Preheat the Oven:
- Heat the oven to 190°C (375°F).
- Prepare the Potatoes:
- Peel the potatoes and chop them into evenly sized chunks.
- Rinse them under cold running water to remove excess starch.
- Place the potato chunks in a large bowl, cover with cold water, and add a pinch of salt and lemon juice. Soak for at least 30 minutes.
- After soaking, rinse the potatoes again under cold water.
- Boil the Potatoes:
- Transfer the potatoes to a large saucepan, cover them with cold water, and add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes.
- Drain the potatoes in a colander and let them steam-dry for at least 30 minutes until they cool to room temperature.
- Prepare the Baking Tray:
- Place the duck or goose fat in a large baking tray and put it in the preheated oven to warm up.
- Coat the Potatoes:
- Pour the cornflour over the potatoes and shake them to coat evenly. This will help roughen the edges and make them extra crispy.
- Carefully remove the baking tray with hot fat from the oven and tip the potatoes in slowly, watching out for oil splashes.
- Quickly toss the potatoes in the hot fat, ensuring they are well coated, and spread them out in a single layer.
- Roast the Potatoes:
- Roast the potatoes for 40 minutes, turning them 2-3 times to ensure even browning and crispness.
- Prepare the Rosemary Salt:
- While the potatoes are roasting, grind the dried rosemary and flaky sea salt with a pestle and mortar to make the rosemary salt seasoning.
- Finish and Serve:
- Remove the potatoes from the oven, drain any excess fat, and let them sit for 5 minutes.
- Season generously with the rosemary salt before serving.
Chef’s Tips
- Crispier Potatoes: Letting the potatoes steam-dry after boiling helps achieve a crispy exterior.
- Fat Choice: Duck or goose fat adds richness, but you can substitute with olive oil for a lighter option.
Nutritional Information (per serving)
- Calories: 300
- Carbohydrates: 45 g
- Protein: 5 g
- Fats: 12 g