Extra-Crispy Duck Fat-Roasted Potatoes
Making the ultimate crispy roast potatoes comes down to a few things: a cast-iron pan, good potatoes, and, just go with us here, duck fat. While you could cook with vegetable oil or vegan block, we love the crispness that duck fat gives (its high smoke point means it can get super hot), nevermind the extra flavor it adds. For how savory and flavorful it is, duck fat is also relatively low in saturated fat—28% versus 50% for butter and 45% for beef drippings.
To achieve audibly crunchy exteriors, let the potatoes shallow-fry in duck fat under a gentle flame in your pizza oven. Cooking with duck fat means the potatoes cook in less time than potatoes coated in other fats, coming together in just 30 minutes. Parboiling is also important here. Ten minutes in salted, boiling water will ensure the potatoes are cooked through and fork-tender under the crunchy surface. While this level of indulgence is well-suited to the autumn and winter festivities, there’s no reason you can’t serve a side of extra luxe roasties any time of year, as duck fat also freezes well.
If by some chance, you have leftovers — this leftover roast potato, brie, and truffle pizza with balsamic swirl will leave you dizzy for another slice.
Notes: in place of duck fat, high-smoking oils can be used such as refined (light) olive oil.
Serves 4 to 6 as a side
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
100 grams duck fat
Kosher salt (for the water)
4 large maris piper potatoes (or fluffy roasting equivalent), quartered
2 tablespoons light/ refined olive oil
flaked sea salt
4 cloves garlic
2 sprigs fresh thyme (plus extra for garnishing)
2 sprigs fresh rosemary
Fire up your Ooni pizza oven. Aim for 250°C on the stone baking board inside. Add 70 grams of duck fat to the cast iron pan and place it in the oven to preheat.
If cooking with gas: turn the dial to its lowest setting
If cooking with wood/ charcoal: aim for a low flame, close the baffle and use a charcoal bed if possible
Bring a pan of salted water to a boil and add the potatoes. Cook until tender (approximately 10 minutes), then drain. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and a pinch of flaked sea salt.
When the duck fat is sizzling, remove the pan and carefully add the potatoes. Aim for an even layer of potatoes, as anything overlapping won’t crisp as nicely. Return the pan to the mouth of the oven and cook for 15 minutes, turning the pan 90° every 5 minutes.
After 15 minutes, remove the pan. Turn up the flames in the oven (open the baffle, close the door, and add more fuel if cooking with wood). Aim for 250°C on the stone baking board.
Spoon over the remaining duck fat. Flip the potatoes. The bottoms should be golden and crispy.
Crush the garlic cloves with the flat edge of a knife (skin on) and dot them in between the potatoes. Add the thyme and rosemary, tucking them under the potatoes.
Close the baffle if cooking with wood and reduce the flames if cooking with gas. Return the pan to the mouth of the oven and cook for 10 more minutes, turning halfway through. Increase the flame and finish cooking for 5 to 10 minutes, until crisp to your liking. Make sure to turn the pan every few minutes to ensure an even cook.
Remove the pan, discard the cooked herbs and garlic and serve right away with fresh thyme and your favorite meat or veg roast.