Duck fat roasted potatoes with thyme and garlic

This duck fat roasted potatoes with thyme and garlic recipe is sponsored by RACO

When it comes to Christmas side dishes, I find the best thing to do is prep everything in advance.  That’s where these delicious duck fat roasted potatoes with thyme and garlic come in.

Duck fat potatoes are the best

There is something super decadent about duck fat roasted potatoes and they work well with pretty much any main course.  So they are ideal for Christmas dinner.  Thyme and garlic are the perfect additions to the dish as they are both strong flavours.

Why you are going to love these potatoes

Not only are they delicious, but they are easy to do in advance, getting all the prep done the day before means you have more time to enjoy Christmas dinner! If you aren’t a prep in advance kind of person- they can also be done in one go, so don’t stress!

Duck fat

If you really are adverse to using duck fat, then you could do these in olive oil, but the duck fat leaves them super silky smooth on the inside and insanely crunchy and delicious on the outside.  I have also cooked them in rendered bacon fat!

Choosing your pot

To cook the potatoes you really want a large pasta pot.  They need to be well covered in water.  This pot from RACO Contemporary works so well.  It’s also light (an important thing when you are draining and straining the potatoes and when giving them a bash in the pan!), has handles which don’t heat up (I’ve been burnt before!) and has a well-fitting lid (perfect for getting those potatoes cooked quickly).  You can check out the whole RACO Contemporary range here (and use my code KIDGREDIENTS for 20% off site wide).

Ready to roast

I love using these rectangular cake pans for the roasting of the potatoes, because they are deep enough to hold the flavour and the duck fat, but they still allow me to adjust my oven shelves to maximise on space usage. 

They are RACO Aerolift– which- if you’ve not heard me rave about it before is the most awesome type of baking dish ever!  They have an amazing nonstick surface that means even mess like roasted duck fat and garlic is just a quick rinse to remove. I pop them in the dishwasher to quickly get them sparkling and fresh again.

Ingredients

potatoes of your choice, peeled and chopped into consistent sizes

duck fat

 small bunch of thyme

garlic

tbsp salt flakes

Method

Peel and chop potatoes.

Bring a large saucepan (I used this one from RACO Contemporary) of water to the boil and add the potatoes.

Boil for 15 minutes.

Drain completely and return to the pan.

Put the lid on and shake the potatoes for approx. 30 seconds, to smash up the edges.

You don’t want mashed potatoes, so open up and check how they are going- you really just want the edges roughed up.

(Potatoes can be refrigerated at this point to bake tomorrow).

Preheat oven to 220 degrees Celsius.

Heat the duck fat in a small saucepan (I used this one from RACO Contemporary ) on the stove until completely melted.

Add the duck fat to the two trays (I used these ones from RACO Aerolift).

Spread the potatoes between two cookie trays.

Brush the tops of the potatoes with duck fat.

Sprinkle with the thyme.  Chop tops and bottoms off the garlic bulbs and spread the garlic between the trays.

Add the salt flakes to the potatoes.

Bake at 220 degrees Celsius for 25 minutes.

Turn the potatoes. Bake for 15 minutes more.

Turn again, Bake 15 minutes.

Serve.

Other Christmas ideas:

Caramel gingerbread popcorn
Roasted rainbow carrots with maple, pecan and cranberry glaze
Asparagus, bean and broccoli green salad with goats cheese dressing