Oven Duck Fat Potatoes at Maddison Mcmasters blog

Oven Duck Fat Potatoes. Lay thyme sprigs and bay leaves on top. Step 2 roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Preheat the oven to 425°f. Roast the potatoes in the oven for approximately 30 minutes. Peel the potatoes and drop them into the cold water to prevent them from browning. They come out of the oven perfectly each time and stay crispy rather than going soggy within seconds of coming out of the oven like “regular” roast potatoes. Fill a large pot with cold water. Carefully remove the pan from the oven and flip the potatoes. Meanwhile, parboil the potatoes in cold salted water for about 7 minutes, counting from when the water starts boiling. The fat is hot enough when it starts to smoke in the oven. Cube the potatoes into large chunks and. Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Serve them hot and fresh out of the oven.

DuckFat Potatoes with Garlic & Rosemary Manu Feildel Manu Feildel
from manufeildel.com.au

On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Heat oven to 450 degrees. Meanwhile, parboil the potatoes in cold salted water for about 7 minutes, counting from when the water starts boiling. Step 2 roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Cube the potatoes into large chunks and. Serve them hot and fresh out of the oven. Carefully remove the pan from the oven and flip the potatoes. They come out of the oven perfectly each time and stay crispy rather than going soggy within seconds of coming out of the oven like “regular” roast potatoes. The fat is hot enough when it starts to smoke in the oven. Fill a large pot with cold water.

DuckFat Potatoes with Garlic & Rosemary Manu Feildel Manu Feildel

Oven Duck Fat Potatoes Fill a large pot with cold water. Cube the potatoes into large chunks and. Roast the potatoes in the oven for approximately 30 minutes. They come out of the oven perfectly each time and stay crispy rather than going soggy within seconds of coming out of the oven like “regular” roast potatoes. Fill a large pot with cold water. Meanwhile, parboil the potatoes in cold salted water for about 7 minutes, counting from when the water starts boiling. Peel the potatoes and drop them into the cold water to prevent them from browning. Preheat the oven to 425°f. Carefully remove the pan from the oven and flip the potatoes. Step 2 roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Heat oven to 450 degrees. The fat is hot enough when it starts to smoke in the oven. Lay thyme sprigs and bay leaves on top. Serve them hot and fresh out of the oven. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper.

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