Cooking skin on oven chips in duck fat takes them to another level of crispiness! A sprinkling of homemade rosemary salt seasons these perfectly.

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duck fat oven chips

What if I told you that there was a way to make insanely crispy, skin on chips without going anywhere near a deep fat fryer? That’s right, you can cook chips in an oven that are even crispier & have more flavour than those that are deep fried. Plus, you’ll only need a few ingredients…

We’re cooking these chips like you would a roast potato. First in a pan of water, to par boil then into a tray of hot fat to roast. This makes chips that are light & fluffy in the middle & super crisp on the outside.

Ingredients Used

Potatoes

The type of potato you use to make chips with is very important. My go to spud is a Maris Piper which is a floury potato with a high starch content & low moisture level. This means that once they are cooked, the inside will be nice & fluffy and the outside, super crispy.

If you can’t get your hands on any Maris Pipers, a King Edward or Russet potato would make a good substitute.

Duck Fat

Duck fat is most commonly used to cook roast potatoes in. And for good reason! This fat is the secret to next level crispiness thanks to its’ high smoking point. It will also add another layer of flavour to our chips. Something you wouldn’t get if you were to use a deep fat fryer.

Vegetable Oil

Duck fat can be expensive so it’s best used alongside another type of fat. Here we want to use a neutral flavoured oil with a high smoking point. This makes vegetable oil the perfect choice.

Rosemary & Garlic Salt

As well as cooking these chips like a roastie, we’re also flavouring them like it. Making a rosemary & garlic salt takes no time at all & complements the duck fat & potato flavours nicely.

This seasoning can be adapted however you like! You could crumble in a chicken stock cube for a roast chicken flavour or replace the herbs with chilli for a bit of a kick…

raw skin on chips

How To Make Duck Fat Oven Chips

1. Prep The Potatoes

We’re leaving the skin on these chips so there’s no need to peel them. They will need a quick wash under cold water though.

Next, the spuds need cutting into chips. I’ve found that the best size for this is a width of 1.5 cm. These are hand cut chips so a range of chip lengths is absolutely fine.

Once cut, the chips need washing under cold water until it runs clear then it’s time for a soak.

2. Soak The Chips

The chips need to soak in cold water for at least half an hour. This removes starch from the potatoes which in turn, makes the chips crispier once cooked. If you’re making chips ahead of time, leave them to soak in the fridge for up to a day.

3. Par Boiling

The next step is par boiling in salted water. We don’t want to fully cook the potatoes at this point. When they are just starting to soften, it’s time to take them off. Make sure to drain them in a colander as soon as they come off the stove.

The reason behind par boiling is to ensure that the chips are cooked all the way through. It also speeds up the roasting step, which prevents overcooking.

4. Cook In Duck Fat

Whilst the chips are cooking on the stove, we need to heat our fats up in a baking tray, in a hot oven. Once the chips are par boiled we carefully (I mean carefully!!), transfer them into the hot fat. A quick season with some of our rosemary salt then the chips go straight back into the oven.

We need to cook the chips until they are golden brown & crispy. This will take a good 40 minutes. Flipping them over halfway through helps achieve an even cook.

Heating the fat up first, kick starts the cooking process, resulting in crispier chips!

5. Season & Serve

When the chips are nice & crispy, it’s time to season them with some more rosemary salt.

To do this, use a slotted spoon or spatula to transfer the chips into a metal bowl, draining off as much fat as possible at the same time. Sprinkle over a good amount of salt, toss to coat then serve.

Leaving The Skin On Chips

When it comes to leaving the skin on chips, it’s down to personal preference.

I like to leave the skin on for some extra flavour & texture but it also means that the chips take less & effort to prepare. It’s a win-win!

duck fat skin on chips

Frequently Asked Questions

What potato should I use?

A potato with a high starch but low moisture content should be used. Maris Pipers are ideal but King Edward & Russet potatoes are good as well.

Can I make these without duck fat?

To make these vegetarian/vegan, use extra veg oil instead of duck fat.

Can I use a different animal fat?

You can use pretty much any other animal fat. Goose fat or beef dripping would be the best alternatives.

Can these chips be made in advance?

The chips can be cut & soaked up to 24 hours in advance (leave them in the fridge) but they should be cooked just before you want to serve them.

Equipment Used

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Duck Fat Oven Chips

Cooking skin on oven chips in duck fat takes them to another level of crispiness! A sprinkling of homemade rosemary salt seasons these perfectly.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish, Sides
Cuisine: English
Servings: 4 People
Author: Ben Racey

Equipment

  • Food Processor
  • Large Saucepan
  • Colander
  • Large Baking Tray
  • Metal Bowl

Ingredients

Rosemary & Garlic Salt

  • 3 tbsp Maldon Salt
  • tbsp Finely Chopped Fresh Rosemary
  • 1 tsp Garlic Granules

Duck Fat Oven Chips

  • 1 kg Maris Piper Potatoes
  • 75 g Duck Fat
  • 75 g Vegetable Oil

Instructions

Rosemary & Garlic Salt

  • Place the salt, chopped rosemary & garlic granules into a food processor then pulse into a coarse powder. Transfer to a container & set aside.

Duck Fat Oven Chips

  • Give the potatoes a wash under cold water then cut them into 1½ cm wide chips. Don't worry about peeling them.
  • Place the cut chips into a bowl & rinse under cold water until the water runs clear. Make sure the chips are fully submerged in water then leave to soak for at least 30 minutes.
  • Preheat an oven to 210°c/190°c fan (410°f/375°f).
  • Next, place the soaked chips into a large saucepan & cover in cold water. Add in a big pinch of table salt then place the pan over a high heat & bring to the boil.
  • Reduce the heat slightly then simmer the chips until they are just starting to soften but aren't cooked through. This will take 5-10 minutes.
  • Whilst the chips are simmering, place the duck fat & veg oil onto a baking tray then place into the oven to heat up.
  • Once the chips are par boiled, pour them into a colander & leave to drain for a minute or two.
  • Take the baking tray out of the oven then carefully place the chips into the hot fat.
    Take extra care with this step as the fat will be super hot!
  • Give the tray a gentle shake so that the chips are spread out & completely covered in fat then season with a good pinch of the rosemary salt.
  • Return the tray to the oven & cook the chips for 40-45 minutes, or until golden brown & crispy. Make sure to flip the chips over halfway through cooking so that they cook evenly.
  • Once cooked, transfer the chips to a metal bowl (using a slotted spoon/spatula to drain off some of the fat) then season with more rosemary salt. Serve immediately.

Notes

To cook in an Aga, par boil the chips on the boiling plate then cook in the centre of the roasting oven.
This recipe makes more rosemary salt than you will need. Kept in an airtight container it will last for several weeks.
Maris Piper potatoes are best for this recipe but King Edwards or Russet could also be used.
If you wanted to make these chips vegetarian, replace the duck fat with extra veg oil.

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