Duck Fat Potatoes (Christmas Roast Potatoes)
This is the finest Christmas roast potatoes you’ll be making all season! They turn golden and wonderfully crunchy outside, stay tender and light inside, and are seasoned just right with homemade roast potato seasoning.
Whether you’re serving up a classic Christmas meal or indulging in a rich, comforting plate, these duck fat roast potatoes will steal the spotlight.
Christmas roast potatoes
Throughout the festive period, one of the most rewarding moments is watching the joy and excitement on your loved ones’ faces as they savor the dishes you put together with care. It’s truly moving to see how genuinely they value and enjoy the food you offer.
I have a special affection for duck fat potatoes at Christmas. To begin with, it’s Christmas—no, we’re not fretting about calories. When duck fat is used for roasting, it brings potatoes a deeper, fuller flavor, and you’ll get a crunchy finish whether you dust the spuds with semolina/flour or skip it altogether.
Once you team these beautifully roasted, crispy potatoes with other tasty dishes, you get a holiday spread that everyone will be talking about for years. Let’s jump right in!
Related recipe: how to make perfect roast potatoes, whole chicken marinade and Christmas roast chicken.
Why you will love this recipe
- Duck-fat potatoes are extra crunchy and packed with more flavor than regular roast potatoes cooked in vegetable oil.
- Simple ingredients: My homemade roast potato seasoning is built from everyday pantry staples: parsley, thyme, onion granules, garlic granules, and black pepper. They deliver just the right punch of taste without overpowering the spuds. You’ll watch them disappear from the table.
- This recipe is straightforward and effortless to prepare, yet it will impress your guests. It’s a side dish that’s impossible to resist, Christmas or any other day.
What you will need
You’ll need these 4 ingredients to create the best Christmas roast potato recipe.
Potato: Floury potatoes are ideal for roasting. I prefer using big potatoes. I peel them and chop them into 4 to 5 pieces, based on their size.
Duck fat: Swap in goose fat or beef drippings. All of them have high smoking points.
Roast potato seasoning: I used my homemade spice mix, though you can choose any seasoning you like. That said, salt and black pepper work perfectly well, too.
Salt and freshly ground black pepper
Fresh rosemary and parsley to serve
How to make duck fat potatoes (Christmas roast potatoes)
Set your oven to 425F / 220C.
Peel and cut the potatoes into large, evenly sized chunks (4-6 pieces).
Parboil the potatoes: Put the potatoes into a pot of cold, salted water and bring it to a boil. Cook for roughly 8-10 minutes, just until they’re partly cooked but still hold their shape.
Tip the potatoes into a colander and let them rest for a few minutes so they steam-dry. In the meantime,
Add 4-6 Tablespoons of duck fat to a metal roasting tray. Slide it into the preheated oven and warm the fat for 5 minutes, until it’s fully melted.
Season the par-cooked potatoes with the roast potato seasoning and black pepper. Toss well to rough up the edges while keeping the pieces intact.
Take the pan out of the oven and add the par-cooked potatoes to the hot duck fat carefully. Turn them in the oil, one by one, making sure each piece gets coated evenly.
Roast the potatoes for about 30 minutes. Carefully pull the pan from the oven and turn the potatoes over. Simultaneously baste them with some of the hot duck fat. Put the pan back in the oven and roast for another 20-30 minutes, until the potatoes are golden brown and crisp on the outside, yet soft and fluffy inside.
Take them out of the oven, move them to a bowl, scatter over chopped rosemary and parsley, then toss everything together. Serve and enjoy!
Watch how to make it
Tips
- For extra crunch, toss the parboiled potatoes with two tablespoons of flour or semolina just before roasting.
- Cut the potatoes so they’re about the same size to help them cook at the same rate.
- Make sure you turn the potatoes at least once so they cook evenly on every side.
- If you boiled the potatoes in salted water, you don’t need to add more salt again before roasting.
- Start with enough fat. The potatoes should be well coated in fat, with some sitting at the bottom of the pan for maximum crispness and flavor.
- If you’d like extra flavor, sprinkle Parmesan cheese over the potatoes during the last 10 minutes of roasting. Still, this isn’t a typical British approach. More restraint is better.
More potato side dishes you will love
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 potatoeswith new herbs
Duck Fat Potatoes (Christmas Roast Potatoes)
These are the finest Christmas roast potatoes you’ll prepare this season! Outside, they turn beautifully golden and crunchy; inside, they stay tender and airy. They’re also seasoned just right with homemade roast potato seasoning. Whether you’re planning a traditional Christmas dinner or giving yourself a rich treat, these duck fat roast potatoes will steal the spotlight.
- 3 lb Potatoes Yukon gold, russet, maris piper and the like
- 4 Tablespoons duck fat you can use up to 6 tablespoons
- 1 Tablespoon roast potato seasoning
- Salt and freshly ground black pepper to taste
- Fresh rosemary and parsley to serve
Evita que tu pantalla se apague
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Precalienta el horno a 220C / 425F.
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Pela y corta las patatas en trozos grandes, del mismo tamaño aproximado (4-6 piezas)
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Cuece previamente las patatas: Colócalas en una olla grande con agua fría y sal, y llévalas a ebullición. Cocínalas durante unos 8-10 minutos, hasta que estén parcialmente hechas, pero aún firmes.
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Escurre las patatas en un colador y déjalas reposar unos minutos para que suelten el vapor y se sequen. mientras tanto
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Añade 4-6 cucharadas de grasa de pato a una bandeja metálica para horno. Métela en el horno precalentado y calienta la grasa durante 5 minutos, o hasta que esté completamente derretida. PS: No derritas la grasa de pato antes de medirla.
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Espolvorea el condimento para patatas asadas y la pimienta negra sobre las patatas que aún están a medio cocer. Mézclalas bien para que los bordes queden irregulares, sin romperlas.
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Saca la bandeja del horno y, con cuidado, agrega las patatas a la grasa de pato caliente. Dales la vuelta en el aceite, una por una, hasta que queden cubiertas de manera uniforme.
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Hornea las patatas durante aproximadamente 30 minutos. Retira con cuidado la bandeja del horno y dales la vuelta. Baña con un poco de la grasa de pato caliente al mismo tiempo. Vuelve a introducir la bandeja en el horno y continúa asando otros 20-30 minutos, o hasta que las patatas estén doradas y crujientes por fuera, y suaves y esponjosas por dentro.
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Sácalas del horno, pásalas a un bol, añade romero y perejil picados por encima y mézclalo todo. ¡Sirve y disfruta!
- Como medida extra, mezcla las patatas pre-cocidas con dos cucharadas de harina o sémola para lograr más crujiente.
- Es fundamental que gires las patatas al menos una vez para que se cocinen de forma homogénea en todos sus lados.
- Si herviste las patatas en agua con sal, no hace falta volver a sazonarlas antes de asarlas.
- Asegúrate de usar suficiente grasa desde el principio. Las patatas deben quedar bien recubiertas de grasa, dejando algunas en el fondo de la bandeja para conseguir el máximo crujiente y sabor.
- Si quieres sumar más sabor, puedes espolvorear queso parmesano sobre las patatas durante los últimos 10 minutos de cocción. Aun así, no es algo típico del Reino Unido. Con menos, suele bastar.
Calorías: 250kcalCarbohidratos: 40gProteína: 5gGrasa: 9gGrasa saturada: 3gGrasa poliinsaturada: 1gGrasa monoinsaturada: 4gColesterol: 9mgSodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
Nutritional information: Please keep in mind that the nutrition label shown here is a rough estimate created using an online nutrition calculator. The figures may change depending on the particular components and brands you choose. In no event will thedinnerbite.com assume responsibility for any issues or damages that might occur from your reliance on the nutritional details.
That’s it—one more simple yet tasty potato side dish your whole household is sure to enjoy. And as always, if you try out this recipe, I’d really enjoy hearing your thoughts. Please give the recipe a 5-star rating and share your feedback in the comment area below. Mention me @thedinnerbite on Instagram and pin it to your Pinterest. If you haven’t already, please subscribe to the blog for free new recipes delivered straight to your inbox.
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