This is the best Christmas roast potatoes you will make this season! They are golden and crispy on the outside, soft and fluffy on the inside, and perfectly seasoned with homemade roast potato seasoning.
Whether you're having a traditional Christmas dinner or treating yourself to a decadent dish, these duck fat roast potatoes will be the star of the show.
Christmas roast potatoes
During the holiday season, one of the greatest joys is seeing the delight and happiness on your loved ones' faces as they savor the food you lovingly prepare. It's heartwarming to witness their genuine appreciation and enjoyment of the meals you serve.
I have a special place in my heart for duck fat potatoes for Christmas. For a start, it is Christmas; no, we don't worry about calories. Duck fat adds rich flavor to potatoes when roasted, and you are guaranteed a crispy result whether you coat the spuds in semolina/flour or not.
When you pair these perfectly roasted crispy roast potatoes with other delicious dishes, it becomes a holiday feast that everyone will remember for years to come. Let's get right to it!
Related recipe: how to make perfect roast potatoes, whole chicken marinade and Christmas roast chicken.
Why you will love this recipe
- Duck fat potatoes are extra crispy and flavorful compared to regular roast potatoes roasted in vegetable oil.
- Simple ingredients: My homemade roast potato seasoning is made with simple everyday pantry staple herbs and spices: parsley, thyme, onion granules, garlic granules, and black pepper. These add the perfect amount of flavor without overpowering the spuds. Watch it fly off the table.
- This recipe is simple and easy to make, yet it will impress your guests. This is an irresistible side dish, Christmas or not.
What you will need
You will need these 4 ingredients to make the best Christmas roast potato recipe.
Potato: floury potatoes are best used for roasting. I love to use large potatoes. I peel and cut them into 4 to 5 chunks, depending on their size.
Duck fat: substitute with goose fat or beef drippings. They all have high smoking points.
Roast potato seasoning: I used my homemade spice blend, but you can use any seasoning you prefer. That said, salt and black pepper would do just fine as well.
Salt and freshly ground black pepper
Fresh rosemary and parsley to serve
How to make duck fat potatoes (Christmas roast potatoes)
Preheat your oven to 425F / 220C.
Peel and chop the potatoes into large, evenly sized chunks (4-6 pieces).
Parboil the potatoes: Place the potatoes in a pot of cold, salted water and bring to a boil. Cook for about 8-10 minutes until they are partially cooked but still firm.
Drain the potatoes in a colander and let them sit for a few minutes to steam dry. In the meantime,
Add 4-6 Tablespoons of duck fat to a metal roasting pan. Place it in the preheated oven and heat the fat for 5 minutes until it is fully melted.
Sprinkle the roast potato seasoning and black pepper on the partially cooked spud. Give it a good toss to roughen the edges of the potatoes without breaking them.
Remove the pan from the oven and carefully add the partially cooked potatoes to the hot duck fat. Flip them in the oil, one at a time, ensuring they are evenly coated.
Roast the potatoes in the oven for approximately 30 minutes. Carefully remove the pan from the oven and flip the potatoes. Baste it with some of the hot duck fat simultaneously. Return the pan to the oven and roast for an additional 20-30 minutes or until the potatoes are golden brown and crispy on the outside and soft and fluffy on the inside.
Remove from the oven, transfer to a bowl, sprinkle chopped rosemary and parsley over it and toss to combine. Serve and enjoy!
Watch how to make it
Tips
- For good measure, toss the parboiled potatoes in two tablespoons of flour or semolina for extra crispness.
- Cut the potatoes into similar sizes to ensure they cook evenly.
- You must turn the potatoes at least once to ensure they cook evenly on all sides.
- If you have boiled the potatoes in salted water, there will not be a need to salt it again before roasting.
- Ensure that you use enough fat at the outset. The potatoes should be well coated in fat, with some sitting at the bottom of the pan for maximum crispness and flavor.
- If you want to add extra flavor, sprinkle parmesan cheese over the potatoes during the last 10 minutes of roasting. That said, it is not a British thing to do. Less is more.
More potato side dishes you will love
Brussels sprout soup with potato
Crispy garlic butter smashed potatoes
Buttery boiled potatoes with fresh herbs
Duck Fat Potatoes (Christmas Roast Potatoes)
Ingredients
- 3 lb Potatoes Yukon gold, russet, maris piper and the like
- 4 Tablespoons duck fat you can use up to 6 tablespoons
- 1 Tablespoon roast potato seasoning
- Salt and freshly ground black pepper to taste
- Fresh rosemary and parsley to serve
Instructions
- Preheat your oven to 220C / 425F.
- Peel and chop the potatoes into large, evenly sized chunks (4-6 pieces)
- Parboil the potatoes: Place the potatoes in a large pot of cold, salted water and bring to a boil. Cook for about 8-10 minutes until they are partially cooked but still firm.
- Drain the potatoes in a colander and let them sit for a few minutes to steam dry. in the meantime
- Add 4-6 Tablespoons of duck fat to a metal roasting pan. Place it in the preheated oven an heat the fat for 5 minutes until and fully melted. PS: Do not melt the duck fat before you measure it.
- Sprinkle the roast potato seasoning and black pepper on the partially cooked potatoes. Give it a good toss to roughen the edges of the potatoes without breaking them.
- Remove the baking pan from the oven and carefully add the partially cooked potatoes to the hot duck fat. Flip them in the oil, one at a time, ensuring they are evenly coated.
- Roast the potatoes in the oven for approximately 30 minutes. Carefully remove the pan from the oven and flip the potatoes. Baste it with some of the hot duck fat simultaneously. Return the pan to the oven and roast for an additional 20-30 minutes or until the potatoes are golden brown and crispy on the outside and soft and fluffy on the inside.
- Remove from the oven, transfer to a bowl, sprinkle chopped rosemary and parsley over it and toss to combine. Serve and enjoy!
Notes
- For good measure, toss the parboiled potatoes in two tablespoons of flour or semolina for extra crispness.
- It is important that you turn the potatoes at least once to ensure they cook evenly on all sides.
- If you have boiled the potatoes in salted water, there will not be a need to salt it again before roasting.
- Ensure that you use enough fat at the outset. The potatoes should be well coated in fat, with some sitting at the bottom of the pan for maximum crispness and flavor.
- If you want to add some extra flavor, you can sprinkle parmesan cheese over the potatoes during the last 10 minutes of roasting. That said, it is not a British thing to do. Less is more.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious potato side dish recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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