Crunchy Confit Roast Potatoes Recipe
Introduction
These crunchy confit roast potatoes are the ultimate crispy, golden side dish perfect for festive meals or any special occasion. Slow-cooked in rich duck fat and roasted to perfection, they boast a tender inside and an irresistibly crisp exterior.
Ingredients
- 2kg floury potatoes (such as Maris Piper), cut into chunks
- 200g duck fat or goose fat
- Flaky sea salt, to taste
Instructions
- Step 1: On Christmas Eve, place the potato chunks in a large saucepan and cover them with cold salted water. Bring to a boil, then reduce the heat to a simmer and cook for 2-3 minutes until just tender.
- Step 2: Drain the potatoes well and give them a good shake in the colander to roughen the edges. Spread them out on a large roasting tin lined with baking parchment and leave uncovered in the fridge overnight.
- Step 3: When ready to roast, heat the duck fat in your largest roasting tin in the oven for about 10 minutes until hot.
- Step 4: Carefully add the cold potatoes to the hot fat—they should sizzle on contact. Toss them to coat evenly, season generously with flaky sea salt, and spread them out in a single layer.
- Step 5: Roast for approximately 1 hour 30 minutes, turning the potatoes a few times during cooking to ensure even browning and crispiness.
- Step 6: Serve immediately for the crispiest texture and best flavor.
Tips & Variations
- Use floury potatoes like Maris Piper or King Edward for the fluffiest interior.
- If you don’t have duck fat, goose fat or a good quality vegetable oil can be substituted, but the flavor will be less rich.
- Make sure to leave the potatoes uncovered in the fridge overnight to dry out the surface for extra crispiness.
- Turn the potatoes gently when roasting to avoid breaking them apart.
Storage
Store any leftover roast potatoes in an airtight container in the fridge for up to 2 days. To reheat and restore some crispness, roast them in a hot oven at 200°C (400°F) for 10–15 minutes rather than microwaving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these potatoes without duck fat?
Yes, you can use goose fat or a high-smoke-point vegetable oil like sunflower or peanut oil, but using duck or goose fat gives the potatoes a richer flavor and superior crispiness.
Why should the potatoes be left in the fridge overnight?
Leaving the potatoes uncovered overnight allows their surfaces to dry out, which helps them crisp up beautifully when roasted.
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Crunchy Confit Roast Potatoes Recipe
- Total Time: Overnight plus 1 hour 45 minutes
- Yield: 6–8 servings 1x
Description
These crunchy confit roast potatoes are the ultimate festive side dish, offering a perfectly crisp exterior with a light, fluffy interior. Maris Piper potatoes are parboiled, chilled overnight to enhance texture, then roasted slowly in rich duck or goose fat until golden and crispy. Finished with flaky sea salt, they pair beautifully with roast turkey and are a holiday favorite.
Ingredients
Potatoes
- 2 kg floury potatoes (Maris Piper recommended), cut into chunks
Fat
- 200 g duck fat or goose fat (reserved from confit turkey)
Seasoning
- Flaky sea salt, to season
Instructions
- Parboil the Potatoes: On Christmas Eve, place the potato chunks in a large saucepan and cover them with cold salted water. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 2-3 minutes until just starting to become tender but still firm.
- Drain and Shake: Drain the potatoes in a colander and give them a good shake to roughen the edges, which helps create a crispier texture when roasted.
- Chill Overnight: Transfer the potatoes to a large roasting tin lined with baking parchment. Leave them uncovered in the fridge overnight to dry out and further enhance their texture.
- Heat the Fat in the Oven: When ready to roast, place the duck fat in your largest roasting tin and heat it in the oven for about 10 minutes until very hot and shimmering.
- Roast the Potatoes: Carefully transfer the cold potatoes into the hot duck fat; you should hear them sizzle upon contact, indicating the fat is hot enough. Toss to coat them evenly in the fat and season generously with flaky sea salt.
- Spread and Crisp: Spread the potatoes out in a single layer to ensure they crisp up properly.
- Slow Roast: Roast the potatoes in the oven for approximately 1 hour and 30 minutes, turning them several times during this period to ensure even browning and crispiness.
- Serve Immediately: Once golden and crunchy, serve the potatoes immediately for the best texture and flavor.
Notes
- Using floury potatoes such as Maris Piper is key to achieving a fluffy interior.
- Shaking the potatoes after parboiling creates rough edges that crisp beautifully during roasting.
- Chilling the potatoes overnight dries them out, helping to increase crispiness.
- Duck or goose fat imparts rich flavor and superb roasting qualities compared to regular oils or butter.
- Careful turning during roasting ensures an even golden crust on all sides.
- Serve the potatoes immediately after roasting to enjoy their perfect crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: crunchy roast potatoes, confit potatoes, festive side dish, duck fat roast potatoes, Christmas potatoes
