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The Best Roasted Potatoes

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
20 minutes
Total Time: 2 hours
Calories: 472kcal
Servings: 4 People
Metric - Imperial

Ingredients

Potatoes

  • 1.2 kg All-Rounder Potatoes Peeled & Quartered
  • 120 g Duck Fat

Rosemary Salt

  • 10 g Fresh Rosemary
  • 10 g Sea Salt Flakes

Potato Skins (Peels)

  • Potato Peels
  • 15 ml Olive Oil
  • Rosemary Salt (Above)

Method

Roasted Potatoes

  • Preheat the oven to 190°C (375°F).
  • Peel and quarter the potatoes into even-sized pieces. Place into a pot of cold water, covering by 1 inch. Place over high heat, bring to a boil, and cook for 9 minutes from when it starts boiling. Remove and drain. Cover the colander with a lid and gently shake to rough up the potatoes.
  • While the potatoes boil, add the duck fat to a large, tall-sided baking pan and place in the preheated oven for 20 minutes to heat up (be careful, it will be very hot). Remove.
  • Carefully place the roughed-up potatoes into the hot duck fat and spread out in a single layer, making sure they aren't overlapping. Roast for 1 hour, mixing around and rotating the pan every 15 minutes. Remove.
  • Season the roasted potatoes well with the rosemary salt (below). Serve in bowls.

Rosemary Salt

  • Line a baking tray with parchment paper. Add the rosemary and salt to the tray and place in the oven for 6 minutes to dry out the rosemary. Remove, pick the leaves off the stems, and discard the stems. Add the rosemary leaves and sea salt flakes to a spice grinder or mortar and pestle, and grind 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, and mix well. Tip onto the prepared tray and bake for 20 minutes, mixing and rotating halfway through. Remove and serve.
Chef's Tips
Don't skip roughing up the potatoes in the colander after boiling — those scuffed, fluffy edges are what turn into the crispiest bits once roasted in the hot fat.
Make sure the duck fat is properly hot before the potatoes go in — you should hear a sizzle straight away, which starts the crisping process immediately instead of the potatoes sitting and absorbing fat.
Spread the potatoes out in a single layer rather than crowding the pan — overlapping potatoes steam each other instead of crisping evenly on all sides.
Storage & Reheating
These are best eaten fresh and hot, as the crispy exterior softens once stored. Leftovers will keep in the fridge for up to 3 days; reheat in a hot oven at 200°C (390°F) for 10-15 minutes to bring back some crunch, rather than the microwave, which will make them soggy.
Serving 350gCalories 472kcalCarbohydrates 38gProtein 7.8gFat 33.8gSaturated Fat 10.6gPolyunsaturated Fat 4.38gMonounsaturated Fat 17.4gTrans Fat 3gCholesterol 30mgSodium 998.4mgPotassium 1259.4mgFiber 8gVitamin A 13.6IUVitamin C 34.94mgCalcium 102.8mgIron 10mg