British Roast Potatoes Recipe (Duck Fat) | Perfect Thanksgiving & Christmas Side

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is more commonly available and less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is often cheaper.

Peel and quarter the Maris Piper potatoes, then leave them in cold water.

Drain the potatoes and add them to a pot with fresh cold water.

Add half a teaspoon of baking soda and salt to the water, then stir to dissolve.

Bring the water to a boil, then reduce to a vigorous simmer for 8-10 minutes until a knife easily goes into the center of the potatoes.

Drain the potatoes in a colander and return them to the pot to steam dry for a few minutes.

Shake the colander to rough up the outside of the potatoes, making them fluffy.

Add enough duck fat to a Pyrex dish to coat the bottom, then add crushed garlic cloves.

Put the Pyrex dish in a cold oven set to 425°F (220°C) to melt the duck fat.

Carefully add the drained potatoes to the hot duck fat, ensuring they sizzle upon contact.

Roast the potatoes in the oven for 20 minutes without touching them.

After 20 minutes, turn the potatoes to get the crispy bits on top into the fat.

Add fresh thyme and rosemary to the potatoes and return them to the oven to roast longer until golden and crispy.

Remove the potatoes from the oven, sprinkle with flaky salt, and decorate with crispy sage and thyme leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens