Nothing Beats these Duck Fat Crispy Roasted Potatoes
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- Опубликовано: 9 дек 2021
- No oil or butter compares to duck fat roast potatoes.
These duck fat roasted potatoes are the best you will taste in your life! Once you start using duck fat, there’s no coming back!
When it comes to roast potatoes, you cannot beat the flavour made with duck fat. They are crunchy, creamy inside with a deep golden brown colour. They simply just taste better! You can buy the duck fat, or better still use the left-over fat from your duck roast. You could also poach a duck and scoop the fat, that sets on the surface once cold. I personally love the roast duck fat, as it has a more complex roasted duck flavour.
Now if you’re concerned about health, duck fat has a higher percentage of mono-unsaturated fat than saturated fat. Mono unsaturated fats can actually help to lower cholesterol. It’s a healthier option.
Duck fat also has a high smoking point, which allows you to cook at higher temperatures, without smoking out the kitchen.
To help with the crunch, I like to scrape the raw potato pieces using a fork and create groves for more texture. This recipe uses baking powder to help soften the outer edge of the potato. This soft part is what makes the potato crunchy and delish. I also like to add some herbs to the cooking water, so they are infused with flavour. Once, almost cooked, they are tossed into a colander to help them fluff up even more.
You can cut the potatoes how you like, but if you have more sides, just keep turning them over in the oven every 15 minutes or less.
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Хобби
ANAZING!
I am spoiled for only these potatoes now.
Thank you so much for sharing the technique and the yumms!!!!
Outstanding! As always. Happy Holidays.
They came out great! Everyone loved 🥰 thank you
"Nothing compares to duck fat roasted potatoes." ...ain't that the truth.
Thank you! this looks and sounds amazing! Can't wait to make this for the family :-)
Joel, thanks, this divine recipe popped up in time since I’ve been looking for THE BEST Xmas roast potato recipes for days.Found it, will make it for the big day.🌸
Awesome, have a great one Gab! 🎄👍😀
I was just thinking the same as you but now for Christmas 2022. I have 22 adults and 11 children aged 11 and below. Not sure my oven is big enough. 😆 May the Christmas preparations begin. 🎄
Making them now, Christmas Eve 2022!
I would slice them a bit thinner boil them the put n a bowl and incorporate the duck fat. Then air fry
Es muy bueno la reseta
Yummy yummy yummy!!!. I’m savoring like beautiful Whisky. It’s an amazing recipe. Thanks Joel
Thanks Michea 👍😀 Whiskey thanks you too! 👍😀
I love all your recipe
Absolutely Amazing
had this for the first time while I was visiting Canada. It probably was one of the best dishes I've ever had!
thanks for the video. can't wait to try.
They are hard to beat, enjoy!
Those look soo good
Wow looks soo amazing
Wow different veggie dish..yummy😋
I think I'm in love with the Chef
That's cool!!
You are the best on youtube so far!
Very kind, thank you 👍😊
Wow nice😜👍🏼 thanks
Tanx Joel, ye cannot beat the ould Irish potatoes.😂💚😂👌
You are the Master !!!!!👍 thanks 😊
Wow, thanks
you are the best chef😍😍😍🤩🤩🤩
This is to die for! Such a simple recipe but elevated to such a level. Kept smiling all through watching this video. Stunning in every respect. Can’t wait to make it. Only duck fat is missing. Maybe some butter instead, chef?
I can’t imagine it would be the same.
There are a lot of higher end markets near me, not to mention Asian ones, so I have to assume I’ll be able to find duck fat.
I just watched this video now, and I’m going to start looking.
Thank you ❤❤❤
You're welcome 😊
Love how the dog watches ❤😀🎄
Excellent. Why did you rough with the fork prior to tossing? I’ve used a similar recipe and only toss to rough. Does the fork do something in addition to the tossing? Thanks?
Brilliant!
Prime Rib recipe for Christmas????
Favorite potatoes 😋
Merci beaucoup chef
Omg this is next level chef 👍🏻
This channel is amazing…….
Wow 👌
Absolutely Amazing 👌
Looks so delicious 👌👍
It looks delicious Chef!
Do we freeze the potatoes 🥔 after cooking and before adding it to the duck fat???
I’m not panicking about Christmas dinner…. You’re panicking about Christmas dinner 😢😢
Holy shit that looks good 👍
Thank you so much. Great movie. Good idea with baking soda. The herbs and potato very tasty. Whiskey say nothing vor me. Like
I'm going to try these tonight with grilled lamb lollipops. As an aside, I have always owned Dachshunds, but Whiskey makes me think about getting a Collie.
Hello from Slovakia ✋🇸🇰
Looks very good 😋! I try this weekend ✋. Thanks Joel 🙏
Enjoy 👍😀
Very nice! Thanks, dear Chef!
Amazing 🇧🇷
Man, I so love the shit you do!
Cheers Allan!
La graisse de canard, le top! 👍😉
Literally mouth watering 😋
Awesome! I have some duck fat, for sure I going to make this recipe
Perfect! Enjoy them Federico! 👍
Delicious...
Thank-you Dear Chef, so sweet of you.
Good night ❤❤❤
Pleasure Ludin 👍
Baking soda and scraping the potato with a fork … very cool. That’s a new twist that I will now use. Stay well. From California with love💋
Thanks Deb! You too! 👍😀
@@recipe30 ❤️
Nicely Done
What type of potatoes are being used? Russets?
Golden brown. It looks tasty.
👍😀
A bit slick in presentation, but you utterly sold me on that knife-into-potato crackle sound.
Do you let them cool. After boiling
this channel is really underrated
Appreciate it 👍😀
OMG that looks yummm
Cheers Greg 👍😀
I have this often now. And it's bloody delicious. Beautifully roasted potatoes, nice and crispy and then fluffy inside and then the rich and fat duck fat. So good!!!
Super ....thank you chef . 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thank you again my lady of thumbs! 👍😀
adding baking soda to the water to boil changed my life the first time i did it hahaha! i typically use butter with garlic and rosemary when they go in the oven but the crisp from using duck fat looks unbeatable !!
Butter is so delish but something about duck fat makes it better 👍😀
There is a place in Portland Maine called Duckfat, their fries are fried in duckfat and the best fries ive ever had and they got several different options for dipping sauces. I will definitely try out these potatoes :D Their food is also very pleasing to the eye just like this channel!
@liil heeh I love duck fat, and I use it often where other folks would use vegetable oils. If you ever cook duck, even occasionally, you will find that you keep accumulating more duck fat. Most fats deplete as you use them, but duck fat just keeps accumulating. I usually keep 3 jars of duck fat in the fridge. You can recycle the stuff almost indefinitely, so every so often I need to add another jar, because each duck renders more fat. At this point, I start giving the duck fat away to friends and neighbors. Regarding this potato recipe, you can achieve the same "crispy" results with butter. You simply need to use clarified butter or, better yet, ghee. Both are really easy to make, and they will give you smoke points that are simply not attainable with "whole" butter. Butter starts to burn at 300 degrees, but duck fat can take you to 375, and clarified butter will take you to about 475 degrees. The crispiness is all about the temperature.
duuuude the "perfect roast potatoes" titles on youtube have kept coming for years but I think you've topped them all. Duck fat for my next batch guaranteed
Be carful, once you try duck fat, there's no turning back 😅
@@recipe30 that's a step I'm willing to take!
😋 Absolutely Amazing who needs Meat I Don't Lol yummy 🙋Joel Blessings🙏💙💙💙✌
Yummy 👍😋
Woooow ultimate 👌👌 👏👏 hey my favourite veggie potato in the roasted form 😋😋 hmmmmmm , plz tell me what can be used but for duck fat !!!! Whiskey wait u will get ur share 🤓🤓
I've gotta disagree with Whiskey on this on.
He's running in the wrong direction!
Beautiful Chef Joel! Bravo
Well that's one stellar side dish for Christmas dinner. I'm feeding people who have dairy and gluten sensitivity, and this will work perfectly!
You Sir, are an evil genius!
I cooked my gf a roast duck...what she didn't know was the baby potatoes I put underneath....she was in heaven when I plated it all up. The duck was great...the spuds.....words can't describe. ❤
Potatoes in duck fat are sublime!
I wanna try it…🤤🤤
Worthy of an Oscar🏆!
Appreciate it 👍😀
Edible poetry. So yummy.....
Thanks a lot
Un vrai chef🤗
Merci Soleil! 👍😀
Delicious Joel. 💝 Baking powder or baking soda
Baking soda.
Bravo Maestro!!
👍😀
Very interesting healthy recipe sir,Love from India
Much love!
My 3 years old child said me this morning : 'Daddy ! Can we make potatoes with Joël ?' 😂
So here we are...😁
Just made these today. They were a big hit! Everyone's favorite dish.
Thanks for sharing!
Thanks Joel. This roasted patatoes look iresistible. Whisky, included, looks very interested. 👍🏻😋❤️
Will surely try to make this🙂🙂🙂🙂🙂🙂...lots of love to you Joel from kolkata🥰🥰🥰🥰🥰.
Enjoy them Sid, much love back Bro! 👍😀
Joel my good Aussie friend, I agree, even French fries , cheer mate
I have do doubt Steve! 👍😀
@@recipe30 trust me, double fried give a great texture, crunchy on the outside & fluffy on the inside, cheers mate
And it’s just a potato…..But they’re the potatoes ALL potatoes want to be….Crunchy, fluffy, fat & herb-infused Deliciousness!😩
I’m POZ that I could and would eat that whole plate!👍🏾
Bravo Chef, and Happy Holidays! 👋🏾 🥃❤️❤️
Thanks Marneen, happy holidays 🎄👍😀
That dog is yummy. TFS
Thank you Chef. I've been using that scoring the potatoes since you first taught us and it really does help hold any and all seasonings you wish to add.
Q: I save rendered chicken fat from the skin of thighs. I save it to add to dumplings that cook atop chicken soup/stew. Could one substitute chicken fat for duck fat? I was thinking that chicken fat might burn too easily.
Duck fat has a higher smoking point, but the flavour is so much better. Chicken can work but no the same.
Dog: what is smelling so nice? Is it for me?
Thank you Joel for the recipe. You have amazed me one more time. I’ve never thought of soda as a potato softener before. I will use this advice. Thanks a lot!
Does make a difference, enjoy! 👍😀
Cool 😎 Joel. The potato 🥔 crunch :: sweet Whiskey lip smacking makes this simple dish yum some. You have a creative streak in you. 😊
I love it. Thank you for sharing chef
Cheers Lala 👍😀
It says heat fat for 5 minutes… but then you boil potatoes for 20/30 mins. So do we remove the fat after 5 minutes and coat the potatoes once boiled?
Really the best! 🤍 yr awesome recipes 😋
Thank you so much 😃
Delicious i did try yesterday with swine fat as in the old recipes from my grandmother had from her mother abd grandmother, but it didnt gave so much taste as i thought, but they were crunsy/crispy mmmm
WONDERFUL !!!!!!!! Still a little better than my French recipe !! Because of the scents! Lydia ♫♪♫
No meat for Whiskey, but an exceptional pepper grab today!
If you own an air fryer you already know to how to beat this videos method.
It's not even 10 a.m and I'm hungry for potatoes??, man whiskey I feel your pain. I learn something everytime, never seen that process. Might try for the upcoming holidays. Merci chef...
I could eat potatoes for breakfast no problem! Enjoy them Alex 👍😀
Mmmm...those crunchy roasted potatoes alongside a filet mignon...fantastic! Please tell Whiskey not to run away from home, there'll be meat again😁
I just need to cook some beef and he's back in seconds!
looks so nice, must try!
You should! 👍😀
Yes gorgeous Whiskey...no meat today!
Chef, before looking at the video, I thought it was scallops....they are so perfectly cut! Potatoes are my favorite root vegetable and I love them roasted or fried; preferably. Thanks for sharing this delightful recipe Chef 😋😊👍🏼
Scalloped potatoes maybe? Thanks Nat 👍😀
@@recipe30 LOL!! 😅 Welcome dear Chef 😃👍🏼
Thank you for showing this roast potato side dish
Yummy.😋
Thank you 😊
Thank you, it looks so good. I really want to try duck fat version😊 Whiskey is so cute😋
Glad you like it 👍😀
Absolutely delicious chef! Looks like fondant patotas. wishes of a great Christmas from the old continent. Cheers
Thanks Bia, you too! 🎄👍
looks delicious Bon appetite chef
Awesomeness! You too! 👍😀
I couldn't get them to develop any color in my oven. I even left them in for 30 minutes. I had to remove from the oven and finish them off in a skillet to get them crispy and golden. Any advice?
What did you put them on in the oven? And does your oven’s temperature gauge actually match its internal temperature? (Some are miscalibrated)