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Original poster

Pre-prepping duck fat roast potatoes tonight

8 replies

grumpesaurus · 24/12/2023 21:10

Hi lovely MN food people!

Looking for advice on how to pre-prep my roast potatoes for tomorrow please. We are all good g to my dad's and I am in charge of roasties and veg.

I have par-boiled all the potatoes.
Could I now also brush duck fat all over them and stick them in the fridge? I'm thinking that's how m&s have them just sat in their tin trays ready for the oven.

Thanks in advance x

OP posts:
Tipster100 · 24/12/2023 21:14

It's better to put a roasting tin in the oven with the oil in and then put the potatoes in when the oil is boiling hot. You could cover then in oil now it wouldn't hurt. But if you want crunchy ones it's better to baste with hot oil as they go in the oven.

howdoesyourgardengrowinmay · 24/12/2023 21:17

Put the par cooked potatoes, chopped to roastie size, in a plastic food bag with the duck fat, great spoons of fat to completely smother the potatoes,

when cooled down pop them in the fridge,

take them out an hour or so before cooking to bring up to room temperature.

Bring the pan up to heat in the oven, tip the potatoes and fat out of the bag, cook till golden (20-30 mins)

Original poster
grumpesaurus · 24/12/2023 21:29

howdoesyourgardengrowinmay · 24/12/2023 21:17

Put the par cooked potatoes, chopped to roastie size, in a plastic food bag with the duck fat, great spoons of fat to completely smother the potatoes,

when cooled down pop them in the fridge,

take them out an hour or so before cooking to bring up to room temperature.

Bring the pan up to heat in the oven, tip the potatoes and fat out of the bag, cook till golden (20-30 mins)

Thank you, that's really helpful 😊

If I wanted to add garlic,sage, rosemary.. should I stick those in the bags too? Or add them in towards the end of the roast?

OP posts:
AnnaMagnani · 24/12/2023 21:35

If you just brush duck fat on them, it won't be enough fat.

Tomorrow you need to add them to a tray of hot oil, turn them over so all sides are covered, turn again halfway through.

There should be enough fat that there is some to reuse at the end.

I wouldn't add herbs or garlic as it will be so hot they will just get burned.

Original poster
grumpesaurus · 24/12/2023 21:39

Thank you @AnnaMagnani

It's my first time roasting with an animal fat hence a bit nervous. This might sound strange but I don't want my potatoes to smell like raw meat from the duck fat. I did a trial batch yesterday and thought I could smell something but also probably just being paranoid!

OP posts:
Original poster
grumpesaurus · 24/12/2023 21:51

MMAMPWGHAP · 24/12/2023 21:46

Can recommend the Mary Berry method. Cook today to lightly brown then finish off tomorrow

https://www.maryberry.co.uk/recipes/christmas/roast-potatoes

Oh gosh thank you! Also DC who is 8 months is finally asleep and it would be so much better to just do that right now rather than faff with turning them over etc tomorrow 😭

OP posts:
Original poster
grumpesaurus · 24/12/2023 23:06

howdoesyourgardengrowinmay · 24/12/2023 21:17

Put the par cooked potatoes, chopped to roastie size, in a plastic food bag with the duck fat, great spoons of fat to completely smother the potatoes,

when cooled down pop them in the fridge,

take them out an hour or so before cooking to bring up to room temperature.

Bring the pan up to heat in the oven, tip the potatoes and fat out of the bag, cook till golden (20-30 mins)

I've gone with this option! I was too nervous to roast tonight and reheat tomorrow a la Mary Berry - I just don't feel like my roasts ever taste as good reheated.

Thanks for everyone's replies x

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