YOOXICMAN's Duck Fat Crispy Potato
Potatoes boiled with baking soda, then coated with rich duck fat and herb flavors, baked in the oven to achieve an intense crispiness without frying.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding baking soda when boiling potatoes breaks down the starch on the surface through alkaline solution, which dramatically enhances crispiness when baked.
- The more uneven and slightly messy the potatoes look after mixing with oil, the rougher the texture will be during baking, resulting in greater crispiness.
- While olive oil or regular cooking oil can be used instead of duck fat, the dish achieves its highest flavor depth and richness when using duck fat’s unique heavy, savory profile.
Recommended for
- Those who want to serve the ultimate level of crispy potato garnish alongside steak or other meat dishes.
- Those seeking a potato dish with a crunchy exterior like a pastry and a soft interior—achieved entirely in the oven without frying.
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kim Ho-yoon's Crispy Bacon Potato
- YOOXICMAN Honey Butter Garlic Crispy Pork
- Sung Si-kyung's Crispy Pork
- Aha Bujang's Crispy Fried Chicken
- YOOXICMAN's Crispy Whole Chicken Pan-Fry
- Seungwoo Dad's Crispy Whole Samgyeopsal Grill
- Seungwoo Dad's Thai-Style Crispy Pork Belly
- Raymon Kim's Crispy Whole Pork Belly
- Striker Chef's Cho Crispy Tongsamgyeopsal
- Striker Chef's Crispy Cheese Sandwich
