Duck Fat Roasted Potatoes | Crispy Outside, Tender Inside
(0)
60 min
Under an hour
Kifli Kukták
Hagyományos magyaros kacsazsíros tepsis sült burgonya egész köménnyel, roppantott fokhagymával és friss rozmaringgal. Kívül ellenállhatatlanul aranybarna és ropogós, belül krémesen puha.
Preparation method
Preparation
Preheat the oven to 200 °C (top and bottom heating). Wash the potatoes thoroughly, peel them, then cut them into approx. 3-4 cm wedges or cubes. Soak in cold water for 10 minutes to remove excess starch, then dry them completely with a clean kitchen towel.
Peel the garlic cloves and gently crush them with the flat side of a knife (no need to chop them, this way they won't burn during baking and will just add a wonderful aroma).
Seasoning and baking
Melt the duck fat in a pan or microwave. In a large bowl, mix the dried potato wedges with the melted duck fat, crushed garlic, caraway seeds, sweet paprika, salt, freshly ground black pepper, and fresh rosemary sprigs so that the seasoned fat evenly coats every piece.
Chef's tip
The secret to perfectly crispy roast potatoes is thorough drying: wet potatoes will steam on the baking tray instead of getting a crispy crust.
If you want even more intense Hungarian flavours, you can also scatter finely diced smoked bacon or sausage slices onto the baking tray during the last 15 minutes of baking.
Ingredients
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