At the risk of putting you into shock (and indeed horror) I have actually never had roast tatties in duck fat. We always tend to use veggie oil. ... Forgive me Goddess, for I have sinned (again!)... it's been years since my last confession... but on the other hand, I have got lots to confess!!!
Thanh, I peel and par boil or nuke my potatoes until just cooked, and then wahck them in a hot oven , on a baking tray, cut side down, with a few goodly dollops of duck fat.
I thing ther key to these tatties it to take the tray out of the oven every 5-7 minutes and shake them all around, ensuring that the potatoes get really well covered in the fat.
for a small tray of potatoes, maybe 6 cut in 1/2. I used a generous tablespoon of fat.
After cooking, I drain and strain the fat into another container and put back into the 'fridge. (this is the bowl I drain and strain my fat into when I am baking a REAL duck, too)
I cook them at 220 for about 15-20, or until they get lovely golden little bottoms!
Holy crap I am SALIVATING! I could eat these by the tray.
ReplyDeleteMmmmm Duck Fat....
ReplyDeleteYou're doing a Pavlov on me right now. And I have duck fat in the fridge. And new baby potatoes. Damn will this day ever end?
ReplyDeleteAt the risk of putting you into shock (and indeed horror) I have actually never had roast tatties in duck fat. We always tend to use veggie oil. ... Forgive me Goddess, for I have sinned (again!)... it's been years since my last confession... but on the other hand, I have got lots to confess!!!
ReplyDeleteAbsolutely! Coudln't agree with you more. Food of the gods! :P
ReplyDeletePG, you are a very naughty girl...
ReplyDeleteBut then already you knew that, right?
enough said!
ReplyDeleteI just bought a can of duck fat for the first time and was looking to make duck fat potatoes.
ReplyDeleteCan you email me a recipe PG or direct me to a good one.
Thanh, I peel and par boil or nuke my potatoes until just cooked, and then wahck them in a hot oven , on a baking tray, cut side down, with a few goodly dollops of duck fat.
ReplyDeleteI thing ther key to these tatties it to take the tray out of the oven every 5-7 minutes and shake them all around, ensuring that the potatoes get really well covered in the fat.
HEAVEN!
Thanks PG. I was thinking I would need to use the whole can of duck fat, making the potatoes very expensive indeed.
ReplyDeleteDo you do anything with the duck fat afterwards, can I reuse it? Or does it all get absorbed by the potatoes?
What temp and how long do you normally bake the potatoes?
for a small tray of potatoes, maybe 6 cut in 1/2. I used a generous tablespoon of fat.
ReplyDeleteAfter cooking, I drain and strain the fat into another container and put back into the 'fridge. (this is the bowl I drain and strain my fat into when I am baking a REAL duck, too)
I cook them at 220 for about 15-20, or until they get lovely golden little bottoms!
Remember, shaking the pan is the key!