Crispy Duck Fat Potatoes with Five Spice Rosemary Salt
These potatoes are the perfect holiday edition to the dinner table—super fluffy creamy interior surrounded by a crisp exterior—with a sprinkle of rosemary salt that’s been infused with five spice—though this is the perfect place to use my Burlap and Barrel spice blend Bird’s the Word—and lemon zest. Duck fat will lend an indescribably luscious flavor to your spuds—there’s nothing quite like it. If you can’t find duck fat (tho ask your local butcher, they often sell them), use another animal fat like beef tallow or bacon grease—or a neutral high smoke point oil like sunflower oil combined with a few tablespoons of butter.
Serves 4-6
INGREDIENTS
3 to 3½ pounds Yukon gold potatoes
1 tablespoon fresh rosemary
½ teaspoon baking soda
1 tablespoon kosher salt, plus 2 teaspoons
½ cup duck fat
½ teaspoon freshly ground black pepper
1 teaspoon Chinese five spice or Birds the World Spice Blend
Zest of 1 lemon
Flaky sea salt, for finishing
METHOD
Cut potatoes in about 1½” pieces—usually quarters (or half if they’re small) and add to a large pot. Fill with water and let sit for a few minutes. Drain the water and repeat another time.
Fill the pot with water with just enough water cover the potatoes, then place over a medium high heat. Add baking soda and 1 tablespoon salt. Bring to a boil, then reduce to a simmer and par-cook for 10 minutes. Drain the potatoes in a colander and let them sit for 10 minutes to let the excess moisture evaporate.
Meanwhile, preheat oven to 425F. Add duck fat to a large heavy roasting pan and place in the oven with enough room for the potatoes to be in a single layer.
Carefully remove the baking dish from the oven and carefully add potatoes. Spoon the duck fat over all the potatoes, ensuring they’re coated nicely. Return to the oven for 30 minutes. Then, turn the potatoes and baste with the duck fat. Return to the oven for another 30 minutes. Potatoes will be done when they’re golden brown all over and super crisp.
While potatoes are in the oven, make the rosemary five spice salt. Mince rosemary, then add 2 teaspoons kosher salt, black pepper, five spice or Birds the World Spice Blend and lemon zest onto the rosemary and continue to mince in until rosemary mixture is very fine.
Arrange potatoes on a serving platter, sprinkle with rosemary five spice salt, finish with some flaky sea salt and serve hot.
Have you made it?
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