So let’s talk potatoes for a sec. We always joke that in our family, every meal must be accompanied by 2kg of potatoes. Mainly because the Irishman can never leave a potato on the table. Apparently, it’s an Irish thing, but the love there is real. But then how to have them? Mashed, roasted, in a salad, roasted in duck fat, boiled, gratin. So many ridiculously good options! Potatoes roasted in duck fat (or goose fat) is one thing, but to season with truffle salt, just takes it to a whole, out-of-this-world level. This smashed duck fat potatoes recipe with truffle salt will soon become your favourite roast night side dish!
Why you will love these roast potatoes
This is one of those bang for your buck recipes. A tin of duck fat goes a long, long way, so one can will get you through the whole festive season. Same goes for the truffle salt.
They’re seriously addictive. I dare you not to eat them hot off the baking tray!
You can easily mix you the end flavour if you don’t like truffle. You could try adding chopped fresh rosemary to some sea salt and seasoning as per the recipe, or my favourite, a simple homemade dehydrated garlic salt. Yarm.
It’s FOUR ingredients!!!
What do I need?
- Potatoes – Any variety that is good for roasting will work famously. I like to use baby potatoes because they smash beautifully without falling apart, however it really depends on what is in season and available. King Edwards, and Dutch creams are a really good option (and easy to find) in Australia. If you’re in the US, Yukon gold potatoes are a good option.
- Duck Fat – makes the most heavenly crispy roasted potatoes. If you can’t get your hands on duck fat, try goose fat and make goose fat roast potatoes instead! Its basically the same thing, and will give the same result, just a different animal.
- Truffle Salt – I dream about this stuff! Sprinkle it anywhere you want a hint of truffle. Don’t be afraid to be generous with the truffle salt, taste and see what works for you. Maybe a little, maybe a lot! If you are not a fan of truffle salt, you can just season your roasted duck fat potatoes with your favourite sea salt flakes
- Freshly ground black pepper for seasoning
How to roast duck fat potatoes
- Preheat the oven to 220°c.
- In a pot, pop in the potatoes and fill them with enough water to cover them. Boil for 30 minutes or till cooked through.
- Drain and transfer the potatoes to a roasting dish or rimmed baking sheet. Press the back of a fork into the center of each potato to “smash” it. Be careful not to crowd the pan. Drizzle the duck fat over the potatoes.
- Pop them into the oven and roast till golden brown (approx. 40 minutes). While hot, Season with truffle salt and freshly cracked black pepper
I usually roast my potatoes in my Steelpan roaster. It’s a multipurpose stainless steel baking pan. Most kinds of baking sheets will work as long as they have a rim around the edge. Don’t bake your duck fat potatoes on a non stick tray. You want the potatoes to stick in order to get that crispy outside!
Want the crispiest roast potatoes ever? Try cooking roast potatoes in cast iron. An oven safe cast iron pan or roaster will work a treat. They make take a little longer to cook, but they’ll make a cracking oven baked potatoes because of how well they retain the heat while cooking.
What are truffles?
Truffles are fungi that grow under the soil, in the roots of oak and hazelnut trees in cool climates. While they are famously grown in France and Italy, Australia has been farming truffles for over twenty years. They taste like nothing else on earth and are really a love them or hate them kinda deal. Personally, I love them. If you are just starting with truffles and want to give them a try without forking out a small fortune, truffle salt is a great way to start. Sprinkle a little over your eggs, in a pasta or season a creamy mashed potato with a smattering of truffle salt.
When baking duck fat roasted potatoes, make sure your oven is nice and hot. Otherwise, the potatoes will just stew in the duck fat. We want crispy roast potatoes. Fluffy on the inside and golden on the outside!
Don’t throw away any excess duck fat from the pan after you have removed the baked potatoes. Strain it through a sieve, let cool and store it in the refrigerator for up to six weeks. Reuse when required. A can of duck fat really is the gift that just keep on giving!
Unused duck fat should be stored in a sealed container or glass jar in the fridge. It lasts pretty much forever. One can lasts months in our house.
What to serve roast potatoes in duck fat with
Now if you don’t eat them all straight off the tray (believe me you’ll want to), roast potatoes with duck fat is a staple in our house for the ultimate traditional Christmas dinner. Try alongside good roast chook, (like my Herbs de Provence Roast Chicken), a perfectly cooked steak and vegetables or pretty much with anything where a roast potato is at home. Smashed duck fat potatoes with truffle salt are like the ultimate winter side dish. Use them wisely!
Looking for more Roast Night recipes?
A potato roasted in duck fat is one thing, but to season with truffle salt, just takes it to a whole, out of this world level.
- 1 kg baby potatoes
- 3 tblsp duck fat
- a good pinch truffle salt
- pinch black pepper (freshly ground)
- Preheat oven to 220°c.
- In a pot, pop in the potatoes and fill with enough water to cover them. Boil for 30 minutes or till cooked through.
- Drain and transfer the potatoes to a roasting dish. Press the back of a fork into the center of each potato to “smash” it. Be careful not to crowd the pan. Drizzle the duck fat over the potatoes. Pop them into the oven and roast till golden brown (approx. 40 minutes)
- While hot, Season with truffle salt and freshly cracked black pepper
Not a fan of truffle? Substitute the truffle salt for your favourite salt flakes!
Keywords: potatoes,, Roast Night, Truffle