Recipe Index

Ingredients

• 2 lbs russet potatoes, peeled and cut into 2-inch chunks
• 2 tbsp + 1 tbsp kosher salt
• 2 tsp baking soda
• 2 tbsp + 1/2 cup duck fat
• 2 tsp dried rosemary
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp black pepper, freshly cracked

Method

1. Wash and peel the potatoes and cut them into 2-inch chunks.
2. Put the potatoes in a large pot or Dutch oven, cover them with about 5 quarts of cold water, and stir in 2 tablespoons of the kosher salt and the baking soda until dissolved.
3. Bring the pot to a boil over high heat and boil the potatoes for 15-20 minutes, until fork tender, then drain them and return them to the warm, empty pot, shaking them until their edges rough up and turn fluffy.
4. Toss the potatoes with 2 tablespoons of the duck fat, the dried rosemary, garlic powder, onion powder, black pepper and the remaining tablespoon of kosher salt, roughing the edges further as you mix.
5. Set a non-stick baking sheet in the oven and preheat it to 425°F, using the roast or convection setting if you have one.
6. Take the hot pan out, spread the remaining 1/2 cup of duck fat over it and carefully add the potatoes, tossing them in the fat until fully covered and arranged in a single layer.
7. Roast for 50-60 minutes, flipping the potatoes every 20-30 minutes, until they are deeply golden and crisp outside with fluffy, tender centres.

Prep: 15 min · Cook: 1 h 20 min · Total: 1 h 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data