This article originally appeared in the November 2015 Issue: Hosting the Holidays. Read it here!
“Triple-cooked in duck fat makes for the ultimate roast potatoes. A real Invisible Kitchen favourite.”
Serves: See below
- 350g of potatoes per person
- Duck or goose fat, enough to cover all potatoes
- Take the biggest pan you have and fill ¾ with water, adding sea salt until you can taste it. Put a lid on and bring it to a big rolling boil - the more heat the better now, to make it crunchy we need to shock and overcook the outside of the potato before the middle is even cooked.
- Peel the potatoes and cut into ¼ or 1/6 depending on your own preference. Add the potatoes to the rapidly boiling water and put the lid back on, until the water comes to the boil again, then remove the lid so you can see what’s happening inside.
- After around 10 minutes, the outside of the potato should be soft enough. To test, look at a corner of the potato (where cut) you should see it starts to turn white and you should be able easily scrape the outer layer of potato away. When at this stage, carefully remove to a colander and gently shake to rough up the outside.
- Put on a wire rack / colander (trying not to let them touch) and allow to air dry. This stage helps make the outside crunchier and the inside fluffier, as you allow moisture to escape.
- Once cool, you can fry the potato in duck fat (or goose fat, or coconut oil or any fat of your choosing). Ensure your oil is around 160-170°C (a digital thermometer is handy here). If you don’t have a thermometer, the oil should rapidly bubble when you put the potato in, but should not smoke. Fry until golden brown. Remove and cool.
- Put the golden brown potatoes onto an oven tray and add a couple of spoonfuls of duck fat, just enough to wet the base of the tray, then cook in a 180°C oven until the potato is soft in the middle.
- These can be reheated in the oven, and will go crispy again the second time around.