Crispy Roasted Potato Wedges, BEST EVER!

Today we are going to make roasted potato wedges. To make this humble snack looks and tastes impressive is not an easy task. It needs careful planning and a little bit mysterious ingredient to help out.
1000g Baby Potatoes
1500g Water
15g + 4g Salt
80g Duck Fat
3 sprigs Rosemary
7 cloves Garlic
1/2 teaspoon Ground Black Pepper
First wash 1000 grams of baby potatoes. For the potatoes of this size. You don't need to peel the skin, just cut into 4 equal parts. Put the quartered potatoes in the pot. Add 1500 grams of water. Add 15 grams of salt. Bring to a boil then turn to low heat. Cook with the lid open for 7 minutes until you can insert fork easily into potatoes. Pour the cooked potatoes into the colander. Wait for half an hour to let the potatoes cool also to let extra moisture evaporate from the surface.
Preheat the oven to 200 degrees Celsius (390F) in advance. If your oven does not have forced fan setting, then preheat it to 220 degrees Celsius (430F).
Now let me introduce our mysterious ingredient: duck fat. It’s a perfect match with potatoes. Compared with regular butter. The duck fat actually is a little bit healthier.
Prepare a large deep baking pan. Add 80 grams of duck fat. Put the pan in the oven and bake for 3 minutes to melt the duck fat. Put the parboiled potatoes in the baking pan. Put in 3 sprigs of rosemary, and 7 cloves of garlic, not need to peel or crush them. Sprinkle with 4 grams of salt and 1/2 teaspoon of black pepper. Stir well and return to the oven for 20 minutes. When the time is up, take the pan out and turn the potatoes over. Put it back and bake for another 20 minutes. Roast the potatoes until potatoes become golden brown, crispy outside and fluffy inside.
At this point, the aroma of rosemary and garlic has been incorporated into the duck fat and attached to the outside of each potato wedge. Pick up a piece, the strong fragrance has already hit the face like a tsunami.

[@PrecisionCooking]

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[@sunny230231]

喜歡看您的料理

[@littlechefscookhouse]

我要做起来！前两天做了日式鸡肉咖喱饭，特别棒！

[@PrecisionCooking]

谢谢你🙏

[@suomi_]

买不到纯鸭油，就买了confit de canard罐头，用里边的鸭油烤。油封鸭配烤薯角，非常美味😂

[@PrecisionCooking]

好主意！油封鸭的鸭油里面还有些香料的风味，味道应该会更好。

[@kzhou-my9bl]

视频做的真好，播放量却不高，有点遗憾，不要因为这样而放弃呀。

[@PrecisionCooking]

谢谢你的鼓励，今天还会更新视频。

[@DSDAPHNE]

芋头可以吗？

[@PrecisionCooking]

可以尝试一下。