Manu Feildel's duck fat roast potatoes

The secret to the crispest and tastiest roast potatoes? It's gotta be duck fat.

  • 15 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
  • Print
While the garlic and rosemary certainly add to the flavour to these beautifully crispy potatoes from Manu Feildel's cookbook, 'More Please!', it is the duck fat that really makes it stand out. Just one taste and you'll be hooked.


Manu Feildel's duck fat roast potatoes
  • 6 large all-purpose potatoes (desiree or sebago)
  • 160 gram duck fat, at room temperature
  • sea salt and freshly ground black pepper
  • 4 clove garlic, thinly sliced
  • 18 thyme sprigs
  • 10 young rosemary sprigs or sprig tips, cut into 5cm lengths


Manu Feildel's duck fat roast potatoes
  • 1
    Preheat the oven to 200°C and line a baking tray with baking paper.
  • 2
    Scrub the potatoes under cold running water and pat dry. Put them on a chopping board, flattest side down, and cut horizontal slits into the potato, spacing them about 5 mm (¼ inch) apart. Take care not to cut all the way through – you want the slices to stay connected at the bottom of the potato.
  • 3
    Arrange the potatoes on the prepared tray. Brush all over with some of the duck fat, including the bottoms, and sprinkle generously with salt and pepper.
  • 4
    Bake for 30 minutes, or until the slices start separating. Brush the potatoes again with duck fat, making sure some of it drips down between the slices. Gently separate the slices, if necessary, and insert garlic slices and sprigs of thyme and rosemary in between.
  • 5
    Return the tray to the oven and bake for a further 30–35 minutes, or until the potatoes are crisp on the edges. Serve immediately, while the potatoes are at their crispest.


Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books). Photography by Rob Palmer - RRP $39.99.

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