duck fat potatoes

This impressive potato galette features crisp, potato chip-like edges and a rich and cheesy center. 

Duck Fat Potato Galette With Comté Cheese

cheddar cheese

chives

potatoes

duck fat, schmaltz, or bacon fat

salt

black pepper

Flaky salt (optional)

Duck Fat Potato Galette with Comté Cheese

Arrange 2 racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 baking sheets with parchment paper. Place a round plate that’s about 10-inches wide on the center of one of the sheets of parchment and trace with a dark pen or Sharpie. Flip the paper over (you should still be able to see the circle). Repeat with the other sheet of parchment. These circles will help in assembling a round galette.

Grate 3 ounces Comté cheese (about 1 loosely packed cup). Finely chop until you have 2 tablespoons fresh chives. 

Peel 1 1/2 pounds Yukon Gold potatoes. Thinly slice the potatoes with a sharp knife or mandoline into 1/8-inch thick rounds. Place the slices in a large bowl.

If solid, melt 1/4 cup duck fat. Add the duck fat, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper to the potatoes and toss until evenly coated.

Divide the potatoes into 4 portions. Assemble the galettes one at a time: Working from the outside to the center, arrange 1 portion of the potatoes in an even layer inside one of the marked rounds on the parchment, overlapping the slices as needed. Sprinkle with 1/4 cup loosely packed cheese. Arrange a second portion of the potatoes over the cheese in the same way, then sprinkle with another 1/4 cup loosely packed cheese. Repeat assembling the second galette.

Bake for 15 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until the potatoes are tender and the edges are deep golden brown and crisp, about 10 minutes more. Sprinkle with the chives and flaky salt if desired before cutting into wedges and serving.

Recipe video above. Duck Fat Potatoes are without a doubt the BEST crispy roast potatoes in the world!! A potato side that&#x27;s served in fine dining restaurants, potatoes roasted in duck fat have an incredible thick, golden brown crust that&#x27;s unbelievably crunchy in a way that you will never be able to replicate using oil. And it&#x27;s a pure, clean flavour that&#x27;s unlike cooking with other animal fats.

Duck Fat Potatoes - the world's crispiest, BEST Roast Potatoes!

1.75-2kg/ 3.5-4lb potatoes (, medium to large, Sebago

tbsp semolina ((Note 2))

salt kosher salt)

Duck Fat ((or Goose Fat, Note 3))

tsp rosemary (, roughly chopped)

Sea salt flakes

Peel the potatoes, then cut into 7.5cm / 3&quot; pieces (Note 4).

Preheat oven to 230°C/450°F (230°C fan).

Add 1 tbsp salt then potatoes in a large pot of boiling water. Boil 10 minutes.

Drain potatoes well.

Shake excess water out of pot, return turned off stove. Tip potatoes in then stand for 5 minutes to steam out excess water.

Add 1.5 tsp salt and the semolina. Place lid on then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Par Boiling &amp; Roughing up:

Pour duck fat into heavy based metal roasting pan (not glass or ceramic, Note 5).

Heat in oven for 5 to 7 minutes until it&#x27;s shimmering and very hot with little wisps of smoke (Note 6)

Working quickly and carefully, remove pan from oven.

Transfer potato in (be CAREFUL!), turn to coat in fat then arrange cut face down.

Roast for 25 minutes. Turn potatoes, roast 15 minutes. Turn again, then roast 10 to 15 minutes until deep golden and super crunchy.

Transfer to warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately!

Roasting:

A mixed fruit stuffing with duck fat potatoes will add all the elements you need to create the perfect Christmas turkey meal.

Valli Little's turkey with fruit stuffing and duck fat potatoes

turkey

unsalted butter, melted

(35 grams) plain flour

(125 milliliters) dry sherry

1L (4 cups) Massel Chicken Style Liquid Stock

orange

(100 grams) dried cranberries

olive oil

onion, chopped

chicken stock

fresh white breadcrumbs

(55 grams) blanched almonds, roasted, chopped

(95 grams) chopped dried figs

green apple,

tsp ground cinnamon

tsp allspice

rosemary leaves

1.5kg small King Edward potatoes, peeled

duck fat

garlic bulbs, halved widthways

rosemary

tbs sea salt flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

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