Crispy Roasted Potatoes

Crispy roasted potatoes are the perfect side dish, suitable for everything from Sunday dinners to festive meals. With a crunchy exterior, soft interior, and flavors from honey, garlic, and herbs, they quickly become a favorite at the table. The secret lies in boiling the potatoes first, roughing up the surface, and then roasting them in a mix of duck fat and ghee for maximum flavor and crispiness. Easy to make – hard to resist!

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You will need

2.2 lbs (1 kg) starchy potatoes (e.g., Russet), peeled

5 tbsp (75 ml) duck fat

5 tbsp (75 ml) ghee

3 tbsp (45 ml) honey

6 garlic cloves, cut into pieces

Sprigs of thyme

Sprigs of oregano

Salt

Black pepper

Old Bay Seasoning

To serve

Fresh herbs

How to make it

1. Keep the peeled potatoes in cold water. Cut them into chunks and place them in a pot with well-salted water. Bring to a boil and cook uncovered for 15 minutes, stirring every 5 minutes.

2.2 lbs (1 kg) starchy potatoes (e.g., Russet), peeled

Salt

2. Preheat your oven to 450°F (230°C). Place a baking sheet in the oven to heat up.

3. Drain the potatoes and let them steam off under a paper towel for a few minutes. Put a lid on the pot and shake gently to rough up the surfaces a bit.

4. In a saucepan, melt the duck fat and ghee. Stir in the honey.

5 tbsp (75 ml) duck fat

5 tbsp (75 ml) ghee

3 tbsp (45 ml) honey

5. Pour half of the fat mixture onto the hot baking sheet. Add the potatoes, season with salt and pepper. Pour the remaining fat mixture over the top. Roast for 35–45 minutes, or until golden and crisp.

Salt

Black pepper

6. Remove from oven, add garlic pieces and sprigs of thyme and oregano. Return to oven and roast for another 10–15 minutes.

6 garlic cloves, cut into pieces

Sprigs of thyme

Sprigs of oregano

7.Taste and adjust seasoning with more salt, pepper, and Old Bay Seasoning. Drain the potatoes briefly on paper towels. Serve topped with fresh herbs of your choice.

Salt

Black pepper

Old Bay Seasoning

Fresh herbs

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