Oven Roasted Potatoes with Duck Fat and Rosemary Salt
Equipment
- Equipment
- Roasting pan
- Large pot
- Knife
- Cutting board
Ingredients
- 3 lbs potatoes peeled and quartered
- 1/3 cup duck fat or beef fat or vegetable oil
- 1 tbsp rosemary salt
- 1 tbsp salt for boiling water
Instructions
- Instructions
- Wash and peel the potatoes.
- Cut each potato into quarters.
- Preheat the oven to 350°F with duck fat in a roasting pan.
- Place the cut potatoes in a pot and rinse with water.
- Fill the pot with fresh water, add salt, and bring to a boil.
- Boil until fork tender, then drain.
- Shake the potatoes in the pot to rough up the edges.
- Remove the hot pan from the oven and increase the oven temperature to 400°F.
- Place the potatoes flat side down in the hot fat and toss to coat.
- Roast, flipping every 15 minutes, until crispy and golden.
- Remove from the pan and season with rosemary salt.
Video
Nutrition
A Crispy and Flavorful Potato Side Dish
These oven roasted potatoes with duck fat and rosemary salt create a crispy, golden, and deeply savory side dish that works well with almost any meal. The potatoes turn fluffy inside and crunchy outside, and the duck fat adds a rich flavor that feels restaurant quality. Because the steps stay simple, this recipe fits weeknight dinners, holidays, or any time you want a reliable potato dish that always delivers. The rosemary salt finishes the potatoes with a fragrant and earthy touch that makes each bite stand out.
Preparing the Potatoes
You begin by washing and peeling the potatoes. This step helps them roast evenly and gives them a clean texture. After peeling, you cut each potato into quarters. The size helps them cook quickly and crisp well in the oven. Once the potatoes are cut, you place them in a pot and rinse them with cold water. This removes excess starch and helps the edges crisp later.
Boiling for the Perfect Interior
Next, you fill the pot with fresh water and add salt. As the potatoes boil, they soften and become fork tender. This step creates the fluffy interior that makes roasted potatoes so satisfying. Once the potatoes reach the right texture, you drain them and shake the pot gently. This roughs up the edges and creates the surface that turns crispy in the oven. Because the edges become textured, they absorb the duck fat and roast beautifully.
Heating the Fat
While the potatoes boil, you preheat the oven with duck fat in a roasting pan. The hot fat helps the potatoes crisp as soon as they hit the pan. After the potatoes finish boiling, you remove the hot pan from the oven and increase the temperature. The higher heat ensures the potatoes roast quickly and develop a golden crust. Duck fat adds a deep, savory flavor, but beef fat or vegetable oil also work well if you want a different option.
Roasting to Golden Perfection
Once the oven reaches the higher temperature, you place the potatoes flat side down in the hot fat. This helps them brown evenly. As they roast, you flip them every fifteen minutes. This step ensures all sides crisp and turn golden. The potatoes become crunchy on the outside while staying soft inside. The aroma fills the kitchen and makes the dish feel even more inviting.
Finishing with Rosemary Salt
After the potatoes finish roasting, you remove them from the pan and season them with rosemary salt. The rosemary adds a fragrant herbal note, and the salt enhances the crispy texture. Because the potatoes stay hot, the seasoning sticks well and blends into the crust. The final result tastes rich, savory, and perfectly crisp.
A Reliable and Impressive Side Dish
These oven roasted potatoes with duck fat and rosemary salt offer a simple and dependable recipe that works for any occasion. The steps stay easy, the ingredients stay minimal, and the final result always tastes impressive.