If There Is Any Single Recipe You Need To Make, This Is The One. These Roasted Potatoes Are Seriously The Best!
These roasted potatoes are first boiled to the point they’re nearly falling apart, fluffed up and roasted in duck fat to obtain the crispiest crunch on a potato you’ll ever have. Not only are they crispy, but the centres are incredibly soft and fluffy, making these literally the best, most perfect roast potatoes.
I promise you will not be disappointed with this recipe. Also, I’ve added a bonus recipe and how to achieve a fantastic product from which most throw away. Please enjoy this delicious and easy-to-make recipe.
Ingredients
Potatoes
- 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Peeled & Quartered
- 120g (4.2oz) - Duck Fat (Substitute for Goose Fat, Canola or Sunflower Oil)
Rosemary Salt
- 10g (0.3oz) - Rosemary (This Weight Includes The Stems)
- 1 ½ Tbsp (17g) - Sea Salt Flakes
Potato Skins (Peels)
- Potato Peels
- 1 Tbsp (20ml) - Olive Oil
- Seasoning To Taste (Use Rosemary Salt Above)
Instructions
Roasted Potatoes
- Preheat oven to 190°c - 375°f.
- Peel & quarter the potatoes into even-sized pieces. Place the potatoes into a pot of cold water & cover them by 1 inch. Place over high heat, bring to a boil and cook for 9 minutes from when it starts to boil, remove & drain. Place a lid over the colander & gently shake & rough up the potatoes.
- Whilst the potatoes are boiling, add the duck fat to a large tall sided baking pan, place in the preheated oven for 20 minutes to heat up (be careful it will be hot), remove.
- Carefully place the roughed up potatoes into the hot duck fat & spread around making sure the potatoes are sitting on top of each other. Roast in the oven for 1 hour, mixing around & rotating the baking pan every 15 minutes. Remove.
- Season the roasted potatoes well with rosemary salt (below). Serve in bowls.
Rosemary Salt
- Line a baking tray with parchment paper. Add the rosemary & salt to the baking tray & place it into the oven for 6 minutes to dry out the rosemary, remove. Pick the leaves off of the stem and discard the stems. Add the rosemary leaves & sea salt flakes to a spice grinder or mortar & pestle, grind or bash to a fine powder & set aside.
Potato Skins (Peels)
- Line a baking tray with parchment paper. Place the potato peels into a mixing bowl, add the olive oil and seasoning to taste, mix well to combine. Tip the potato peels onto the prepared baking tray & bake for 20 minutes, mixing & rotating halfway through, remove & serve.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Roasted Potatoes Storage & Reheating Instructions
These potatoes can be stored in the fridge for up to 3 days and in the freezer for up to 3 months. They can also be made ahead of time. After the initial boil and rough up, place into the fridge for up to 4 days and in the freezer for up to 6 months.
To answer the question as to why the roasted potatoes don’t last as long, the reason is that once they are roasted, the overall product’s freshness and quality will degrade a lot faster than being raw (even though they’ve been preboiled).
Rosemary Salt Storage Instructions
Place in an airtight container and store in a cool dark space such as a cupboard or draw. This will last up to 3 months with full flavour.
Potato Skins (Peels) Storage Instructions
The potato skins (peels) can be stored in an airtight container for up to 4 days. However, this is not recommended, as they will become soggy unless they are incredibly crispy. There’s no need to worry about this, though, as I can guarantee you’ll eat them all before worrying about storage.
Roasted Potatoes Recipe Substitutes
Duck and goose fat can be expensive and sometimes hard to source. Both fats can easily be substituted for olive, sunflower, canola, and vegetable oils. The best substitute, in my opinion, is sunflower oil, as it’s slightly better for you than vegetable oil.
Watch How To Make The Recipe
Did You Like This Roasted Potatoes Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
Can we substitute the duck fat with something else?
Yes, you can. It can be substituted for canola, sunflower or vegetable oil.
Can the potato be fried from this recipe?
Yes it can
https://chefjackovens.com/the-best-roasted-potatoes/
“Carefully place the roughed up potatoes into the hot duck fat & spread around making sure the potatoes are sitting on top of each other.”
Did you mean to say, “…making sure the potatoes are NOT sitting on top of each other.”
Thanks for all your videos.
That would be my accent sorry. I did say aren’t sitting on top of each other.
Hey Jack. Thanks for the response, but (1) I’m a British-American dual-citizen so no problem with the accent 🙂 and (2) I was actually referring to the PRINTED text on the recipe page linked above….even though I confusingly used the phrase, “…mean to say…,” I should have typed, “…mean to write…”
The recipe page states, “4. Carefully place the roughed up potatoes into the hot duck fat & spread around making sure the potatoes ARE SITTING on top of each other.”
Thanks again for what you do. Your videos are making me a better home cook.