Ingredients
Method
- To begin, peel the Yukon golds and cut them into even-sized, large chunks.
- Add the chunks to a pot of cold water. Bring this pot to a boil and cook the potatoes just about 10 minutes after the boil starts.
- While the potatoes boil, place the roasting dish with the duck fat into a preheated 425° oven to get nice and hot.
- Next, drain the potatoes into a colander and let any remaining water evaporate. They need to be very dry.
- Return the potatoes to the pot, cover with the lid, and give the potatoes a good shake to rough up the outsides of the potatoes.
- CAREFULLY, remove the roasting pan from the oven. CAREFULLY, spoon the potatoes into the roasting dish. You want to take your time to avoid any splashing of the oil.
- Take care to coat each potato piece in the fat and return to the oven. Roast them at 425° for 20 minutes. Remove potatoes from the oven and CAREFULLY flip each one over.
- Return the roasted potatoes to the oven for an additional 15 minutes. Remove this from the oven, flip the potatoes and repeat this for at least 2 more times. The idea is to give each side of the potato time to crisp up.
- After the final flip and cook, you should have the most lovely, crispy roast potatoes ever. Let them cool for just a few minutes and top with minced chives, flakey sea salt, and fresh ground pepper.
- Enjoy!
Notes
These potatoes are best fresh, but leftovers can still be delicious with the right technique.
- Give them a refresh – Add a pinch of flaky salt or fresh chives after reheating to brighten the flavor.
- Store in an airtight container – Keep in the fridge for 3–4 days.
- Reheat in the oven – Bake at 400°F for 8–10 minutes until the edges crisp back up.
- Reheat on the stovetop – Sauté leftover roasted potatoes in a hot skillet with a teaspoon of oil to revive the crunch.
- Avoid the microwave – It softens the potatoes and makes them lose their crispiness.