Duckfat Potatoes Recipe

Prep and parboil

Preheat oven to 230°C (450°F). Wash and peel potatoes if desired (skin on is fine). Cut into roughly 2–2.5 cm (3/4–1 in) chunks. Place in a large pot, cover with cold water by 2 cm (1 in), add 1 tsp kosher salt, bring to a boil, then simmer until edges are just tender—about 8–10 minutes. Drain well and return to the hot pot for 1 minute over low heat to dry out; shake pot to roughen edges (this helps crisping).

Roast in duck fat

While potatoes parboil, place a large ovenproof roasting tray or cast-iron skillet in the preheating oven with duck fat (4 tbs) so the fat is hot and sizzling when potatoes hit it (about 8 minutes). Carefully remove the hot tray, add the potatoes and toss so each piece is coated and in a single layer. Roast at 230°C (450°F) for 30–35 minutes, turning once or twice, until deep golden and crisp. During the last 5 minutes scatter thyme leaves over potatoes. Season with additional kosher salt and freshly ground black pepper to taste after roasting.

While potatoes roast, make the cheddar sauce. In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and cook, stirring constantly, for 1–2 minutes until lightly golden (roux). Gradually whisk in 250 ml whole milk, smoothing lumps. Bring to a gentle simmer, whisking, until the sauce thickens and coats the back of a spoon, about 3–4 minutes. Remove from heat and stir in 140 g grated sharp cheddar a handful at a time until melted and smooth. Season with 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm over very low heat; if it becomes too thick, whisk in up to 2 tbs milk to loosen.

Make the jam while sauce and potatoes cook. In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisping, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 1 tbs of bacon fat in the pan. Add 1 tbs butter and the chopped onion to the pan and cook over medium-low heat until very soft and caramelized, about 12–15 minutes, stirring occasionally. Add 1 tbs brown sugar and stir 1 minute to melt. Stir in 1 tbs apple cider vinegar and 1/2 tbs soy sauce; cook another 1–2 minutes until jammy and glossy. Return the crisped bacon to the pan, stir to combine, and season with 1/4 tsp black pepper. Taste and adjust salt if necessary (bacon and soy add salt). Remove from heat and keep warm.

Toss the thin apple matchsticks with 1/2 tsp lemon juice immediately before serving to prevent browning and to add brightness. Keep chilled until service.

To serve (serves 4): Transfer hot duckfat potatoes to a serving platter or individual plates. Spoon warm bacon & onion jam over the potatoes (about 2–3 tbs jam per serving). Drizzle or ladle quick cheddar sauce over the potatoes and jam (about 3–4 tbs sauce per serving). Finish with a scattering of green apple matchsticks for acidity and crunch and a grind of black pepper. Serve immediately while potatoes are crisp and sauce warm.