Crispy Roasted Potatoes with Duck Fat, Garlic & Herbs
Alkaline-boiled Yukon Golds roughed up for maximum craggy surface, then roasted in screaming-hot duck fat until the shell shatters. Garlic and herbs go in late so they perfume, never scorch.
- Yukon Gold potatoes, peeled or skin-on, cut into large 2-inch chunks2 lb
- kosher salt, for the boiling water2 tbsp
- baking soda½ tsp
- duck fat or beef tallow4 tbsp
- garlic cloves, smashed, skin on4
- rosemary sprigs3
- thyme sprigs3
- flaky salt, to finish
- fresh parsley, chopped2 tbsp
- 1
Put the potato chunks in cold water with the kosher salt and baking soda. Bring to a boil and cook 8-10 minutes, until a knife slides into a piece with only slight resistance but the edges aren't collapsing. Drain in a colander and let steam-dry 2-3 minutes.
high - 2
Meanwhile, put the duck fat on a heavy half sheet pan and slide it into the Breville set to 425F convection. Heat the pan and fat as the oven comes up to temperature.
425F - 3
Return the drained potatoes to their empty pot. Add 1 tablespoon of the still-liquid fat if you like, then toss and shake aggressively for 30 seconds to rough up the exteriors into a shaggy, mashed-looking coating.
- 4
Carefully pull the hot pan, tip the potatoes on in a single layer with room between pieces, and turn each cut face down into the fat. Roast 20 minutes without touching.
425F - 5
Flip each piece. Scatter the smashed garlic, rosemary, and thyme around the pan and roast another 15-20 minutes, until deeply golden and crackly all over.
425F - 6
Transfer the potatoes to a bowl. Fish out the herb sprigs and toss the potatoes with the crisped garlic, a spoon of the aromatic fat from the pan, chopped parsley, and flaky salt. Serve immediately.
The crunch won't survive a microwave. Prep the components (sauce, filling, base) ahead, and fry or crisp the day you eat it — or reheat in an oven / air-fryer, never the microwave.
Home: Re-crisp in the air-fryer at 400°F for 4–6 min — comes back like fresh. Don't microwave it.
On the go: Microwave only here — the crunch won't survive it. Eat the crispy parts cool (sauce on the side) and microwave just the base, or bring a toaster/air-fryer day.
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