Duck Fat Potatoes (Christmas Roast Potatoes)
This is the finest Christmas roast potatoes you will prepare this festive season! They are golden and crunchy on the exterior, tender and airy on the interior, and flawlessly seasoned with homemade roast potato spice blend.
Whether you’re enjoying a classic Christmas feast or indulging in a lavish dish, these duck fat roast potatoes will be the highlight of the event.
Christmas roast potatoes
During the festive season, one of the greatest pleasures is witnessing the joy and satisfaction on your family’s faces as they relish the dishes you meticulously prepare. It’s heartwarming to see their heartfelt gratitude and enjoyment of the meals you offer.
I hold a special affection for duck fat potatoes during Christmas. To begin with, it is Christmas; calories aren’t a concern. Duck fat imparts a deep flavor to potatoes when roasted, and you’re assured a crunchy outcome whether you coat the tubers in semolina/flour or not.
When you combine these impeccably roasted crispy potatoes with other delightful meals, it becomes a holiday banquet that everyone will cherish for years to come. Let’s dive right in!
Related recipe: how to create perfect roast potatoes, whole chicken marinade, and Christmas roast chicken.
Why you will adore this recipe
- Duck-fat potatoes are ultra crispy and more flavorful than standard roast potatoes prepared in vegetable oil.
- Simple ingredients: My homemade roast potato spice mix is crafted from everyday pantry essentials: parsley, thyme, onion granules, garlic granules, and black pepper. These provide just the right hint of flavor without overshadowing the potatoes. Watch it disappear from the table.
- This recipe is straightforward and simple to create, yet it will astonish your guests. This is an irresistible side dish, regardless of the occasion.
What you will require
You will need these 4 ingredients to craft the best Christmas roast potato recipe.
Potato: Floury potatoes are preferred for roasting. I love using large potatoes. I peel and chop them into 4 to 5 chunks, depending on their size.
Duck fat: can be replaced with goose fat or beef drippings. They all have high smoking points.
Roast potato seasoning: I utilized my homemade spice blend, but you can opt for any seasoning you fancy. That said, salt and black pepper would suffice as well.
Salt and freshly ground black pepper
Fresh rosemary and parsley to garnish
How to prepare duck fat potatoes (Christmas roast potatoes)
Preheat your oven to 425°F / 220°C.
Peel and chop the potatoes into large, uniformly sized chunks (4-6 pieces).
Parboil the potatoes: Place the potatoes in a pot of cold, salted water and bring to a boil. Cook for about 8-10 minutes until they are partially cooked but still firm.
Drain the potatoes in a colander and let them rest for a few moments to steam dry. In the meantime,
Add 4-6 tablespoons of duck fat to a metal roasting pan. Place it in the preheated oven and warm the fat for 5 minutes or until fully melted.
Sprinkle the roast potato seasoning and black pepper over the partially cooked potatoes. Toss to roughen the potatoes’ edges without breaking them.
Remove the pan from the oven and carefully add the partially cooked potatoes to the hot duck fat. Turn them in the oil, one at a time, ensuring they are well-coated.
Roast the potatoes in the oven for approximately 30 minutes. Carefully take out the pan from the oven and flip the potatoes. Baste with some of the hot duck fat at the same time. Return the pan to the oven and roast for an additional 20-30 minutes or until the potatoes are golden brown and crunchy on the exterior and tender and fluffy on the interior.
Remove from the oven, transfer to a bowl, sprinkle chopped rosemary and parsley over them, and toss to combine. Serve and relish!
Watch how to create it
Suggestions
- For added assurance, toss the parboiled potatoes in two tablespoons of flour or semolina for enhanced crispiness.
- Cut the potatoes to a similar size to guarantee even cooking.
- You must turn the potatoes at least once to ensure they roast evenly on all sides.
- If you have boiled the potatoes in salted water, there’s no need to salt them again before roasting.
- Ensure that you use enough fat at the beginning. The potatoes should be generously coated in fat, with some resting at the bottom of the pan for optimum crispness and flavor.
- If you wish to add extra taste, sprinkle Parmesan cheese over the potatoes during the last 10 minutes of roasting. That said, it is not a British tradition. Less is more.
More potato side dishes you’ll adore
Parmentier potatoes
Boursin mashed potatoes
Pressure cooker potato soup
Creamy potato salad
Brussels sprout soup with potato
Hasselback potatoes
Easy scalloped potatoes
Crispy potato wedges
Crispy garlic butter smashed potatoes
Buttery boiled potatoes
with vibrant herbs
Duck Fat Potatoes (Christmas Roast Potatoes)
These are the finest Christmas roast potatoes you will prepare this holiday season! They are golden and crunchy on the exterior, tender and airy on the inside, and flawlessly flavored with homemade roast potato spices. Whether you’re enjoying a classic Christmas feast or indulging in a luxurious dish, these duck fat roast potatoes will shine as the centerpiece.
- 3 lb Potatoes Yukon gold, russet, maris piper and similar
- 4 Tablespoons duck fat you may use up to 6 tablespoons
- 1 Tablespoon roast potato blend
- Salt and ground black pepper to taste
- Fresh rosemary and parsley for serving
Cooking ModeKeep your display from dimming
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Preheat your oven to 220C / 425F.
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Peel and cube the potatoes into sizable, uniform pieces (4-6 portions)
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Partially boil the potatoes: Submerge the potatoes in a large pot filled with cold, salted water and bring to a boil. Cook for roughly 8-10 minutes until they are somewhat tender yet still firm.
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Drain the potatoes in a colander and allow them to sit for a few minutes to steam dry. in the meantime
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Introduce 4-6 tablespoons of duck fat to a metal roasting pan. Position it in the preheated oven and heat the fat for 5 minutes or until completely melted. PS: Do not melt the duck fat prior to measuring it.
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Sprinkle the roast potato seasoning and black pepper on the partially cooked potatoes. Toss thoroughly to roughen the edges of the potatoes without mashing them.
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Carefully take the baking pan out of the oven and gently add the potatoes into the hot duck fat. Turn them in the oil, one by one, ensuring they are uniformly coated.
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Roast the potatoes in the oven for about 30 minutes. Cautiously remove the roasting pan from the oven and flip the potatoes. Simultaneously baste them with some of the hot duck fat. Return the pan to the oven and roast for an additional 20-30 minutes or until the potatoes are golden-brown and crispy outside while being soft and fluffy inside.
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Take out from the oven, transfer to a bowl, add chopped rosemary and parsley on top and toss to mix. Serve and delight!
- To enhance crispiness, coat the parboiled potatoes in two tablespoons of flour or semolina.
- It is essential to flip the potatoes at least once for even cooking on all sides.
- If you boiled the potatoes in salted water, there’s no need to add salt again before roasting.
- Ensure that an adequate amount of fat is used initially. The potatoes should be well-coated in fat, with some remaining at the bottom of the pan for optimal crispiness and flavor.
- If you wish to impart extra flavor, you can sprinkle Parmesan cheese over the potatoes during the final 10 minutes of roasting. However, this is not typically British. Less is often more.
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mg
Sodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
Nutritional information: Please keep in mind that the nutrition label given is a projection based on an online nutrition calculator. It may fluctuate depending on the specific components and brands utilized. Under no circumstances will thedinnerbite.com be liable for any loss or harm arising from your dependence on nutritional data.
So there you go, yet another simple and delectable potato side dish recipe that the entire family will appreciate. As always, if you prepared this recipe, I would love to hear your thoughts! Please rate the recipe with 5 stars and provide feedback in the comments section below. Tag me @thedinnerbite on Instagram and pin it to your Pinterest. Be sure to subscribe to the blog if you haven’t already to receive new recipes directly in your inbox.
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