Counter 13 · Sides & Sauces
Duck Fat Roast Potatoes
Parboiled potatoes roughed up in the pot, then roasted in smoking-hot duck fat until the craggy edges turn to glass. The benchmark side for a Sunday roast chicken.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Serves
- 6
- Level
- Hard
British roast potatoes are a lesson in surface area. Parboiling until the outside turns fuzzy, then shaking the pot, creates a starchy paste that fries in the fat and hardens into a crackling shell. A pinch of baking soda in the water speeds that breakdown. Duck fat gives the best flavor and a high smoke point, though beef dripping is excellent beside roast beef. Preheat the fat in the pan so the potatoes sizzle loudly on contact, and turn them only once.
Method
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