Fluffy on the inside and crispy on the outside, these roasted potatoes are incredible.
Duck fat is the secret to their rich flavour, but you can customize the taste by switching
up the type of fat you use.
HANDS-ON TIME
20 minutes
TOTAL TIME
1½ hours
MAKES
4 servings
INGREDIENTS
- 1 kg russet potatoes, peeled and cut into 1½-inch (4 cm) pieces
- ¼ cup duck, goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
- ½ tsp salt
- Pinch of pepper
PREPARATION
- In large saucepan of boiling salted water, cook potatoes just until fork tender, about 6 minutes.
- Drain well.
- In roasting pan, heat duck fat in 450°F (230°C) oven just until beginning
to smoke, about 4 minutes. - Remove from oven; standing back and averting face, add potatoes.
- Sprinkle with salt and pepper; stir to coat.
- Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 277 cal, 4 g pro, 13 g total fat (4 g
sat. fat), 37 g carb, 3 g fibre, 13 mg chol, 780 mg sodium, 766 mg potassium. % RDI:
2% calcium, 12% iron, 50% vit C, 12% folate.
TIP FROM THE TEST KITCHEN
If you don’t have a roasting pan big enough to fit the
potatoes, a large rimmed baking sheet will also work.
Just be careful when stirring and lifting the pan out of the
oven so none of the hot fat spills onto your oven floor.
