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Duck Fat Crispy Leaf Potatoes with fresh Rosemary - Full of flavor, a new take on roasted potatoes. Perfect for Christmas or a holiday feast

Roasted Duck Fat Potatoes

Duck Fat Crispy Leaf Potatoes with fresh Rosemary - Full of flavor, a new take on roasted potatoes. Perfect for Christmas or a holiday feast - Crispy Leaf Roasted Duck Fat Potatoes

Course Side Dish, Sides
Cuisine Australian
Keyword Duck Fat Potatoes
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 10 people
Author Peter's Food Adventures

Ingredients

  • 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

Instructions

  1. Preheat oven to 200°C/400F°
  2. Using a mandolin slicer, thinly slice the peeled potatoes lengthways.
  3. 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.
  4. Carefully place the potatoes upright, from left to right, in a baking tray, until the tray is full.
  5. 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. (Be very generous with rosemary)

Recipe Notes

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.