Roast potatoes cooked in duck fat, then frozen for oven cooking at home. Duck fat changes both the flavour and the way the surface browns, giving you a more savoury, crisp-edged roastie than you'd get from vegetable oil. The outside develops a golden, crunchy shell while the inside stays fluffy and soft, and there's a subtle richness from the fat that carries through each bite. Cook from frozen in the oven until hot through and golden, usually about thirty to thirty-five minutes, then serve as a side with meat, gravy, or a full roast dinner. Compared with standard frozen roast potatoes, these carry a noticeably deeper flavour that pairs especially well with poultry and red meat.
Tried this? Be the first to share.
