Jouba’s Duck fat potatoes recipe

  • Preparation
    20 min
  • Cook Time
    45 min
  • Serves
    4 - 6
  • Difficulty
    easy
Behind the recipe

looking for the perfect side dish?

Craving a gourmet spin on a comfort food classic? Say hello to Jouba's Duck Fat Potatoes, smoked to perfectly smoked on your Pellet.  

Here's the challenge: achieving that ultimate crispy crust without drying out the inside. 

But with Jouba's recipe, you'll see how duck fat works its magic, delivering golden, crispy potatoes with a creamy interior every time. 

But the benefits don't stop at taste. Duck fat is healthier than other cooking fats, being a rich source of beneficial unsaturated fats.  

Grasp your spatula, fire up your Pellet, and let Jouba's Duck Fat Potatoes recipe take your taste buds on a gourmet journey. 

Ingredients

Ingredients

  • 6 x large potatoes peeled
  • 1/2 bowl of 150g duck fat (I use Woolworths' Free Range Duck Fat)   
  • A Twig of Thyme
  • 1 x Garlic clove chopped
  • Salt and Pepper to taste  
  • 6 x large potatoes peeled
  • 1/2 bowl of 150g duck fat (I use Woolworths' Free Range Duck Fat)   
  • A Twig of Thyme
  • 1 x Garlic clove chopped
  • Salt and Pepper to taste

Preparation

  1. Mix the Duck Fat and Garlic. 
  2. Peel your potatoes.

Cooking Instructions

  1. 1

    Put your Pellet’s temperature at 220°C. 

  2. 2

    Cook the peeled potatoes until they are just barely tender.

  3. 3

    Once the potatoes are finished cooking, cut each potato into quarters.

  4. 4

    Then use a fork and scratch "fork-spurs" on the sides of the potato quarters.

  5. 5

    Put the scratched potato in a hearty pan/pot.

  6. 6

    Put the duck fat and garlic mixture as well as your sprigs of thyme over the potato.

  7. 7

    Place it in the Pellet, close the lid and braai until it's nice and crunchy.

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