This recipe is part of our Thankfully Nourished Christmas Banquet.
These potatoes will be a hit with your guests. So simple, but so delicious! When cooked correctly they have a moorish toffee-coloured, salty crackling. Don’t skimp on the fat or salt.
- 2kg large potatoes (kestrel or royal blue are nice), skin on, washed and dried.
- 250g duck fat (warmed to liquid)
- 1 tablespoon salt flakes
How to make Roast Duck Fat Potatoes
- Preheat your oven to 220°C (200°C fan) and grab a suitable roasting tin or tray. The heavy cast-iron type is ideal, but use what you have; no ceramics, though.
- Put whole potatoes into a large saucepan and cover with water. Bring to the boil and cook for about 30 minutes or until the potatoes are soft and a knife goes through with ease. The skins will have split a little, which is perfect
- Drain well and tip into your un-oiled roasting tin.
- With a big spoon, press down on each potato to crush it slightly. What you’re looking for is a big dent in the top of each potato, which will likely split a little.
- Pour over your duck fat, sprinkle with the salt flakes and put the whole thing into the oven.
- After 10 minutes, turn the oven down to 200°C (180°C fan), and let the potatoes go for another hour.
- To serve, just bring the roasting tin to the table or place on a warmed platter
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