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Crispy Roasted Potatoes w Duck Fat

Recipe by By Michael Mow

Roasted potatoes are a highlight of any roast dinner- and this recipe stems back years!

  • 1.3kg King Edward potatoes
  • 1 x 350g tin of quality duck or goose fat
  • 2-3 small garlic cloves, unpeeled, crushed
  • Thyme sprigs
  • Rosemary sprigs
  • Sea salt and black pepper
  • Iodised table salt
  1. Preheat the oven to 200 degrees (175 degrees if fan forced).
  2. Peel the potatoes and cut into large pieces .
  3. Place one heaped tsp of iodised salt in a large saucepan and add the potatoes.
  4. Cover potatoes with COLD water, put on saucepan lid, place on high heat and bring to the boil.
  5. Once boiling, uncover and bring down to a simmer. Simmer for 8 minutes.
  6. Drain potatoes into a large colander. Give them a good shake to rough them up, but not too much!
  7. Immediately place duck/goose fat into a roasting tray and put into oven to melt. Once molten, add herbs and garlic and toss. Return to oven for a few minutes to infuse.
  8. Add potatoes to the duck/goose fat, one at a time, turning to coat. Spoon fat over, season with salt and pepper. Return to oven
  9. After 25 minutes, turn potatoes, add more salt, return to oven
  10. Roast for a further 20 minutes. Drain onto paper towel and serve.

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