Duck fat potatoes




Prep Time


Cook Time

Roasting potatoes in duck fat gives them an exceptionally crispy finish.



For the duck fat potatoes

  • 800g potatoes — peeled and cut into 2.5cm cubes
  • 1½ teaspoons garlic salt
  • 1 tablespoon semolina
  • 1 teaspoon salt
  • 100g duck fat


For the duck fat potatoes

  • Preheat the oven to 230°C (210°C fan bake).
  • Bring a large saucepan of water to the boil. Add the potatoes and garlic salt and boil for 3 minutes.
  • Drain well then return to the saucepan, cover and steam for 5 minutes.
  • Add the semolina and salt. Cover and shake the saucepan vigorously to rough up the potatoes.
  • Pour the duck fat into a deep metal roasting dish or cast-iron casserole dish and heat in the oven for 5–7 minutes until shimmering and very hot.
  • Remove from the oven (being very careful). Add the potatoes and turn to coat with the duck fat.
  • Roast for 15 minutes. Turn the potatoes then roast for another 15 minutes. Turn again then roast for a final 10 minutes until nicely golden and crunchy.