Full of flavour, baked in duck fat and fresh rosemary and salt flakes, a new take on roasted potatoes. Perfect for Christmas, Thanksgiving or a holiday feast.
Crispy Leaf Potatoes with Duck Fat recipe is based on a Donna Hay classic, which has become a Christmas favourite at our house. It’s a different way to enjoy flavorful roast potatoes. Duck fat is rich in flavour and adds a point of difference to your cooking. It’s commonly used in French cooking, and isn’t as unhealthy as people may think. Duck fat has a high smoke point, has lower saturated fats than butter, and can be recycled to be used in other meals.
Living in Australia, I’m lucky to have fresh rosemary growing in my garden year round. Fresh herbs always taste better, if they’re not available, you could use dried rosemary, or even oregano if you prefer. Check the potatoes from 30 minutes onwards, to ensure they don’t burn. If using a fan forced oven, they will crisp up faster. I used a fan forced oven for the first 30 minutes, then turned it off until I was happy that the potatoes were cooked.
Be generous with the rosemary and salt for flavour. The potatoes will release water when you mix it with salt, so you will have to work fast to get the potatoes in the roasting pan and into the oven. Don’t add the potato water into the roasting pan. When mixing the potatoes in the bowl, separate each potato slice ensuring each piece is coated in duck fat before you place it in the roasting pan.
If you don’t like duck fat, you can use Extra Virgin Olive Oil instead and will get a similar result. Any leftover potatoes that you don’t use can be used in a Scalloped Potato recipe or simply fry them in a Rustic Russian Style Potato.
This is a simple recipe, Crispy Leaf Potatoes with Duck Fat and Rosemary is sure to be a new favourite at your home, for Christmas and Thanksgiving or any time of year. Bon Appetit! Приятного аппетита!
Crispy Leaf Potatoes Roasted in Duck Fat - Duck Fat Potatoes
- 4 kg/9 pounds of potatoes peeled
- 300 g/11oz jar of duck fat
- 3 teaspoons Maldon salt flakes
- 1 teaspoon cracked black pepper
- 4 teaspoons fresh rosemary chopped
Preheat oven to 200°C/400F°
Using a mandolin slicer, thinly slice the peeled potatoes lengthways.
Place the sliced potatoes in a large bowl. Using your hands, toss with duck fat, 2 teaspoons salt flakes, black pepper and about 2 teaspoons of chopped rosemary until fully coated.
Carefully place the potatoes upright, from left to right, in a baking tray, until the tray is full.
Bake for approx 1 hour, or until the potatoes are golden and crispy. Garnish with extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary.
TIPS: To avoid the water from releasing from the potatoes, you can leave out the salt until you are ready to garnish the recipe. However, I found that when I did this, the potatoes lacked flavour as the salt garnish wasn't enough to penetrate the entire potato dish. Be careful not to pack in the potatoes too tightly, as this impacts the crispiness and cooking time.