How to make the crispiest duck fat roasted potatoes

La la la la potatoes!

First you steam the potatoes. Then you dry the potatoes. Then you roast the potatoes in hot, delicious duck fat. You will bake them, love them and will make them again.

Ingredients

• 1,5 kg potatoes peeled and cut into quarters or sixths depending on size
• 1/2 tsp baking soda
• 100 ml duck or goose fat
• 2 cloves garlic (minced)
• Black pepper
• Kosher salt

Method

1. Preheat the oven to 220 °C.
2. Bring to a boil 2 l of water. Add 2 tbsp of kosher salt, baking soda and potatoes. Stir all together.
3. Reduce to a simmer and cook about 12 minutes until knife meets little resistance when inserted into potato (they have to be almost tender, but never ever falling apart).
4. Meanwhile, in a bowl combine duck fat with minced garlic, kosher salt and black pepper.
5. When our potatoes are cooked, drain well and let them rest in the pot for few minutes to allow excess moisture to evaporate.
6. Transfer to bowl with duck fat, and toss to coat, shaking bowl roughly.
7. Place potatoes on a rimmed sheet pan and sprinkle with a little bit more of salt and pepper.
8. Roast without moving for 20 minutes. Then, using a spatula, flip the potatoes and return them to the hot oven for an additional 20-25 minutes until potatoes are deep brown and crisp all over.
9. Serve immediately with pride in your heart and eat a lot of them!.

Enjoy!