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.
Servings: 4 People
Equipment
- Food Processor
- Large Saucepan
- Colander
- Large Baking Tray
- Metal Bowl
Ingredients
Rosemary & Garlic Salt
- 3 tbsp Maldon Salt
- 1½ tbsp Finely Chopped Fresh Rosemary
- 1 tsp Garlic Granules
Duck Fat Oven Chips
- 1 kg Maris Piper Potatoes
- 1 tbsp White Wine Vinegar
- 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 the white wine vinegar 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, 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.
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Notes
1, To Cook In An Aga - Par boil the chips on the boiling plate then cook in the centre of the roasting oven.
2. Potatoes - Maris Piper potatoes are best for this recipe but other floury potatoes like King Edwards or Russets will work as well.
3. Rosemary Salt - This recipe makes more rosemary salt than you will need. Kept in an airtight container it will last for several weeks.
4. Vegetarian Option - If you wanted to make these chips vegetarian, replace the duck fat with extra veg oil.
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