Wade Murphy's Perfect Duck Fat Roast Potatoes


Serves 8

  • 12 medium rooster potatoes , peeled and cut fairly in half
  • 50 mls vegetable oil
  • 100 mls of duck fat , if you want you can use goose fat or beef dripping either
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 bulb garlic - split in a cross section
  • Flaky sea salt
  • Freshly ground white pepper


  1. Preheat the oven to 180°c and heat oil in a separate roasting pan. Add the duck fat. We will not be adding the potatoes until the oil & fat is sizzling hot and the potatoes have been parboiled.
  2. Parboil the potatoes in gently boiling salted water for about 6-7 minutes. They will still be undercooked. Completely drain the potatoes and allow to steam for about 5 mins with the lid on.
  3. Before adding to the fat, give the pot a good shake in order to rough up the edges of the potatoes. This will help make them nice and crisp.
  4. Carefully place the potatoes in the hot fat. Turn the potatoes as soon as they go into the pan so they have a light coating of fat from the start.
  5. Sprinkle with a good pinch of flaky sea salt, fresh ground add the garlic and sprigs of herbs.
  6. Roast for around 30 to 40 minutes, turning at least once or twice. Drain well and keep in a warm oven, uncovered.
  7. Season again with salt and pepper before serving.