The duck fat makes these roasted potatoes ridiculously naughty – worthy of your Christmas table for sure. Crispy and crunchy with fluffy centres, the secret to success is in using fresh potatoes, parboiling them and then leaving them to dry out, which all help to produce a crispier spud.
Any kind of roasting or floury potato will work well here, but you need to make sure they are really fresh. Buy them from your local market or greengrocer as close to Christmas Day as possible. Duck fat can be bought from a good butcher or specialist ingredient shop.
Christmas tip: Parboil the potatoes on Christmas Eve, then leave them to dry overnight in the fridge.
Cut the potatoes into even roast potato size. Put them in a large saucepan, cover with cold water and add the table salt. Bring to the boil over medium heat and cook for about 15 minutes, or until they are soft all the way through. Drain and return the potatoes to the saucepan. Give them a shake to roughen up the edges, which will crisp up beautifully when roasted.
Pour the potatoes onto a tray and pat dry with paper towel. Put the tray in the fridge to dry out for a minimum of 4 hours but preferably overnight.
Preheat the oven to 180°C (350°F) and line a deep ovenproof dish or baking tin with baking paper that comes about 2 cm (. in) up the sides. This ensures the duck fat does not run under the paper and stays close to the potatoes when roasting.
Put the duck fat into the dish and place in the oven to heat up for 10 minutes. Remove the dish from the oven and add the potatoes, using tongs or a spoon to coat each potato in the melted duck fat. Sprinkle the potatoes liberally with salt flakes. Return the dish to the oven and cook for up to 1.5 hours, shaking and turning the potatoes every 30 minutes. Serve hot.
This is an edited extract from Chefs Host Christmas Too by Darren Purchese published by Hardie Grant Books $29.99 and is available where all good books are sold.
Trending This Week