Crispy Chilli Oil Roast Potatoes

Crispy Chilli Oil Roast Potatoes

These roast potatoes are all about contrast: fluffy, tender centres, deeply golden edges and plenty of crunchy chilli-garlic goodness in every bite. Parboiling and roughing up the potatoes creates those irresistible craggy bits, while the duck fat gives them a rich, crisp finish. Fresh herbs and a squeeze of lemon at the end keep everything bright and moreish.

PREP TIME

15 minutes

COOK TIME

1 hour

SERVES

4-6

Ingredients

Potatoes
1.5 kg potatoes, peeled and cut into large chunks
1 tbsp salt, for boiling

For roasting
4 tbsp duck fat
2½ tbsp Marion’s Kitchen Garlic Chilli Crisp oil, using the oil only
¾ tsp sea salt
½ tsp cracked black pepper

To finish
4-5 tbsp Marion’s Kitchen Garlic Chilli Crisp, including the crunchy bits
1 tbsp finely chopped fresh rosemary, thyme or oregano
Lemon wedges, optional

METHOD

1. Parboil the potatoes

Place the potatoes in a large saucepan and cover with cold water. Add the salt, bring to the boil and cook for 8-10 minutes, until the edges are tender but the centres still hold their shape. Drain, then leave to steam dry for 5 minutes.

2. Rough up the edges

Return the potatoes to the pan or shake them gently in the colander to rough up the outsides. Those fluffy edges are what turn extra crisp in the oven.

3. Heat the roasting fat

Preheat the oven to 220°C conventional or 200°C fan-forced. Add the duck fat and Garlic Chilli Crisp oil to a large roasting tray. Heat in the oven for 5-7 minutes, until very hot.

4. Roast until deeply golden

Carefully add the potatoes to the hot tray. Season with salt and pepper, then turn to coat in the fat. Roast for 45-60 minutes, turning halfway through, until deeply golden with crisp, craggy edges.

5. Finish with the crunch

Transfer the hot potatoes to a serving bowl. Toss through a few spoonfuls of Garlic Chilli Crisp, then spoon over the remaining crunchy chilli crisp and scatter with fresh herbs. Finish with a squeeze of lemon, if using.

Tip:

Use floury potatoes such as Sebago, Russet or King Edward for the crispiest finish.

MAKO Roaster Tips:

Preheat the roaster with the duck fat and chilli oil so the potatoes start crisping straight away.
Keep the potatoes in a single layer with space between them for the crunchiest edges.
Turn halfway with a sturdy spatula, then leave them undisturbed so they can brown properly.
Add the chilli crisp, herbs and lemon after roasting to keep the topping fresh and crunchy.