Duck Fat Potatoes Perfectly Roasted Extra Crispy Recipes

DUCK FAT POTATOES: PERFECTLY ROASTED, EXTRA CRISPY

Steps:

• Cut up potatoes to preferred size (not too small). For roasted potatoes, we like to use yellow potatoes.
• Boil potatoes for 7 minutes or until fork tender.
• Toss potatoes with DUCKCHAR Duck Fat, salt and pepper. Ensure that all of the potatoes are evenly coated with duck fat.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and add potatoes. Make sure there is ample space between each potato - at least 1.5 to 2 inches. Spacing roasted potatoes properly is the most important step for duck fat roasted potatoes. Keeping some distance with ensure they crisp in the oven.
• Roast potatoes with duck fat for 25 minutes. Then increase temperature to 500 degrees F and cook potatoes for another 5 - 10 minutes. One done, the roasted potatoes should be extra crispy on the outside and smooth and rich on the inside. Serve and enjoy duck fat roasted potatoes immediately.

DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!

Steps:

• Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
• Preheat oven to 230°C/450°F (230°C fan).

ROASTED DUCK FAT POTATOES

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
• Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

DUCK FAT POTATOES

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.

DUCK FAT ROASTED POTATOES

Steps:

• In a medium saucepan over medium-high heat add the duck skin and water and cook until the water has evaporated, the fat has rendered out of the skin (the yield will range from about 1/2 cup to 1 cup depending on the size of the duck), and the skin is brown and crispy. Strain.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. Toss together to coat well. Cook 5 minutes on the stovetop and then place the skillet in the oven for 5 minutes, or until the potatoes are nicely browned and tender.
• Serve with a garlic aioli, and garnish with chopped cracklins and sea salt.