For Christmas one of my presents was duck fat. That may seem like a strange gift, but for someone like me it’s a great gift. Using duck fat to cook with seems to be the new chefy thing to do. Trying it is something I wouldn’t do if I had to go out and buy it. There are a number of things I have seen tv chefs use it for and now I will try them.
Since I wanted to play it safe for my first attempt using it I decided on roasted potatoes. When I first started making roasted potatoes I thought you just peeled the potato, cut it up and stuck it in the oven to roast. That kind of works but it doesn’t make a great roasted potato. Took a few years to figure out you need to boil the potato until it is just about to the point where you would mash it. Then mix it with with some kind of fat and season it. What you end up with is a potato that is crisp on the outside and fluffy inside. When you mix the hot potato with the fat it soaks into the potato and draws the flavouring in. Best part is the little pieces that break off, they become crispy little nuggets that are fantastic when roasted.
Normally I just use melted butter with salt and pepper, and a bit of garlic powder when I make roasted potatoes. Duck fat always seemed like a stretch for me because I don’t like duck. Duck I have always found to be to fatty, worse for me, than chicken thighs. Flavour of the meat is fine but I find it leaves a fatty taste in my mouth. Lately every chef is using duck fat for roasted potatoes and french fries so now was my chance to try it. Honestly I was expecting not to like it, turns out I was wrong. The duck fat actually gives the potatoes a great flavour. Will I use it again for roasted potatoes, absolutely YES.
4 potatoes, peeled, cut, and boiled
4 teaspoons duck fat
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Mix duck fat, salt, pepper, and garlic powder together in a bowl. Add the potato as soon as you drain them and gently mix well. Let cool to room temperature in the bowl gently mix occasionally. Dump everything on a parchment covered cookie sheet. Roast in a preheated 400 oven for 40 minutes, turn after 20 minutes.