The best way to cook roast potatoes is with duck fat or vegetable oil (Image: Getty)
Roast potatoes are the best part of any Sunday roast dinner, but it can be incredibly disappointing if they come out of the oven soggy and flavourless. Thanh, a and founder of has shared that the key to making crispier roasties is to simply cook them in duck fat or vegetable oil.
Thanh said: “Duck fat keeps for a long time in the fridge when stored properly and, personally, I think duck fat makes for the best roast potatoes. Not only does the duck fat add flavour to the potatoes (it adds a touch of savouriness), duck fat also has a high smoking point, which means that you can roast your potatoes at a high temperature without the duck fat smoking or developing an unpleasant flavour.”
:
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
Both duck oil and vegetable oil have a high smoke point which helps make the potatoes crispier (Image: Getty)
She added: “If you can’t find duck fat, or you want to keep your roast potatoes vegetarian, you can also make crispy roast potatoes with vegetable shortening or vegetable oil.”
Both duck and vegetable oil have a high smoke point, which means they can roast potatoes at an extremely high temperature to crisp them up without burning them.
This means your potatoes will be wonderfully golden with a crunchy texture but will also lock in moisture so it is still fluffy and tender inside.
Other cooking fats or oils have a lower smoking point, which means they will break down when cooked at a heat and usually have a heavier consistency that will not give potatoes the same crispiness.
How to make roast potatoes taste even better
You will need:
- 1.5kg of potatoes
- Three to four tablespoons of duck fat or vegetable oil
- One tablespoon of sea salt
- Parsley (finely chopped)
Don’t miss… [UPDATE]
Cook the roast potatoes for roughly one hour until they are golden and crispy (Image: Getty)
Instructions:
To begin, preheat the oven to 220C.
Place three to four tablespoons of duck fat (or vegetable oil) into a roasting pan, then place the pan in the oven to preheat.
Next, prepare the potatoes by peeling and washing them. Cut the potatoes into large chunks that are roughly the same size.
Put the chopped potatoes into a large pot filled with cold water. Bring them to a boil, and once the water has begun boiling, add the sea salt.
Let the potatoes cook for roughly 10 minutes, but the length of time they take may depend on how big the potato chunks are.
Your potatoes will come out of the oven looking perfectly crispy (Image: Getty)
Once the potatoes are cooked through, drain them thoroughly and then put them back in the pot.
Place the lid on the pot and give it a good shake. This will help roughen up the potatoes so there are more edges on the surface, and they will become even crispier when you cook them.
Carefully remove the hot roasting pan from the oven and use a pair of tongs to place the potatoes one at a time onto the sizzling hot fat. Then, turn each potato so all sides are coated in the oven.
Place the potatoes in the oven and cook them for roughly an hour or until they are as golden and crispy as you like.
Once they come out of the oven, sprinkle a pinch of salt on top and season with parsley, and your mouthwatering roast potatoes will be ready to serve.