Ingredients
- Par Boiling:
- 1.75–2 kg (3.5–4 lb) starchy or all-purpose potatoes (Sebago, Dutch Creams, Yukon Gold, Russet, Maris Piper)
- 1 tablespoon salt
- 2 tablespoons semolina
- 1.5 teaspoons kosher salt
- Roasting:
- 200 g (7 oz) duck fat (or goose fat)
- Serving (optional):
- 2 teaspoons rosemary, roughly chopped
- Sea salt flakes
Instructions
- Peel potatoes and cut into large chunks (about 3 inches).
- Preheat oven to 230°C/450°F (fan 230°C).
- In a large pot, boil water with 1 tablespoon salt. Add potatoes and boil for 10 minutes.
- Drain and return potatoes to the empty pot over the turned-off stove. Let steam dry for 5 minutes.
- Add 1.5 teaspoons kosher salt and semolina. Cover pot and shake vigorously 5–7 times to roughen the surface.
- Place duck fat in a heavy metal roasting pan and heat in oven for 5–7 minutes until shimmering and slightly smoking.
- Carefully add potatoes to hot fat, turning to coat. Arrange cut side down.
- Roast for 25 minutes. Turn potatoes, roast another 15 minutes. Turn again and roast 10–15 more minutes until deep golden and crispy.
- Transfer to serving bowl, sprinkle with sea salt flakes and chopped rosemary. Serve immediately.
Notes
- Use starchy or all-purpose potatoes, not waxy ones, for the best texture.
- Semolina adds a subtle crunch to the crust but can be omitted if unavailable.
- Use a heavy metal pan for best results. Avoid glass or ceramic pans.
- Preheating the duck fat is crucial for an ultra-crispy crust.
- Leftover duck fat can be strained, cooled, and stored in the fridge for future use.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sides
- Method: Roasted
- Cuisine: Western
- Diet: Kosher
Nutrition
- Serving Size: 1 portion (approx. 1/8 of recipe)
- Calories: 302
- Sugar: 2g
- Sodium: 608mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 17mg
