If you don’t have the animal fat, olive oil/butter works well too. I drain the potatoes and put the oil/butter in the pot to get warm. Throw the potatoes back in, give them a stir and then lay them out on the pan. Make sure to leave some space because they crisp up even better!
I'm 16 and tried it with air fryer. Constant checking and shaking them so they get roasted on both sides worked for me. Crisp from the outside mushy in the inside! Despite not being able to cook that well I made my mom lick her fingers hehe 😊
I only jump for joy over a handful of recipes, this is one of them. They look amazing, I will 1000% be making and serving these to my fiance, thank you so much for the amazing dinner idea!😁
@@CreamyPesto505 🫢🙏🤭🏜️I’m in AZ! Fair warning someone told me Kroger/Fry’s had it and it’s not on the shelf here but the price was 35 to 113 for them to ship me a jar. 🤪 New Mexico is cooler. Probably in more ways than one. We’re still hitting 100 here 🥵
The last 15mins, add some salt pepper, chopped garlic and rosemary mixed in with a table spoon of red wine vinegar in with the cooked potatos. Put them in for the last 15mins and the flavour and fragrance is elite
Drain the cooking fat off or pick up the potatoes with a fish slice/flipper/turner. A much more safer method is to still put the tray in the oven, but heat your fat in a pan. Once you're ready to roast, place potatoes into the heated oven tray, pour over the hot fat, Toss a little then roast. This way you're not picking up a tray of near boiling-hot fat from your oven and you're not having to dump potatoes into hot fat, avoiding fat splashes and burns. Also your oven will be more grateful.
Good golly, these look amazing. For some reason, it never occurred to me to put them in the oven. I've always fried them on the stovetop. This method is so superior!
Here's mine, always a hit: You'll need an air fryer that can also automatically stir. Or just stir them every few minutes. Chop as many potatoes as will fit in your fryer basket. My favourite are Yukon Gold or yellow skin, but any potato is good. Peel if you want, don't if you're lazy like me. Duck fat is expensive and I've never seen it in stores, veggie, canola or olive oil which you can buy anywhere work great. put a decent amount on your potatoes. measure with your heart, Lawry's seasoning salt, garlic powder/salt, Italian seasoning. Air fry for 25 to 30 minutes, they have a crunchy outside and a liquid inside. They're a side dish but I can never make enough of them.
i use the same method of boiling and shaking to achieve a crisp outer shell but i had never tried warming up the fat (i use olive oil) first, i usually lay them on a tray and mix them well with oil, rosemary and roast seasoning before baking, rather than seasoning them after.
I saw a video on crispy potatoes by heston blumenthal. he said that by boiling the potatoes you are actually dehydrating them and my mind was blown at that point🤯
yeah there's a myth that potatoes absorb water when you boil them. But try weighing the raw potato, then weighing them after they've cooked & drained, they're going to be smaller & will weigh less! Free starch particles do swell up & absorb water, but dense structures like potato aren't sponges!
I made this yesterday heres what i would change: Put rosemary and garlic in butter instead of duckfat Really up the temp a lot id say a good 150ish celcius (good luck americans) For the last 15 minutes we chucked it in the air fryer on 195 celcius and they crisped VERY nicely
Salt the water first like a brine. Boil potatoes 9-10 mins. and then bake in a toaster oven on the middle rack at 450⁰F for ten minutes. Crispy potatoes w/o any oil.
Goose fat is excellent, if you ever roast a goose skim off the fat and keep in fridge great for frying too,pork lard is great as it has a high heat tolerance and makes extra crispy roasties!
i just toss em in the pan at high heat with some butter and the crust looks better then this.. although its smaller pieces i do..big dont work well..so guess il go try some duck fat then
