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By Katie Miller

I grew up in a house where Thanksgiving wasn’t really our thing. My mom’s British, so instead of turkey and stuffing, our holidays were built around roast dinners, golden potatoes, rich gravies, and the kind of cozy, slow-cooked food that fills the whole house with warmth. These English roast potatoes have become a permanent fixture at every holiday table for me, no matter what the occasion.

A cast iron skillet makes all the difference. I use a Field No. 12, and it’s the perfect tool because it holds heat incredibly well. When those potatoes hit the duck fat, they start sizzling immediately. You just can’t get that kind of golden, even crust on a thin sheet tray. Cast iron gives you deep color, crispy edges, and a consistency that feels like it came straight out of a Sunday pub roast.

English Roast Potatoes in Duck Fat

Field Notes: 

  • Salt the water heavily to season the potatoes from the inside out.

  • Shake them to rough up the edges; that’s what gets crispy.

  • Use what you have. Duck fat, beef tallow, or oil all work, but animal fat gives that deep, savory richness that makes these truly special.

  • Cast iron holds and distributes heat so evenly that the potatoes roast instead of steam. That’s the difference between “good” and “perfect.”

Recipe: English Roast Potatoes in Duck Fat

Yield: 4 to 6 servings
Print Recipe

Ingredients

For the Potatoes:

  • 3 pounds of starchy potatoes (Maris Piper, Yukon Gold, or Russet all work great)
  • 4–6 tablespoons duck fat (enough to generously coat the skillet)
  • You don’t have to use duck fat. Beef tallow works beautifully, and even a neutral oil will do in a pinch. I’ve found that some kind of animal fat gives you a richer flavor and a deeper, more satisfying crispness.
  • Kosher salt, and I mean a lot (for the boil and a final sprinkle)
  • Optional: a few sprigs of rosemary or thyme for a little aromatic kick

Tools

No.12 Skillet

Resources

The Field Method for Cast Iron Care

Instructions

1.

Preheat your oven to 450°F (230°C).  Place your No. 12 Field cast iron skillet in the oven with the duck fat (or whatever fat you’re using) so it gets ripping hot while you prep the potatoes. The fat should be shimmering before you add anything to it.

2.

Peel and cut the potatoes into large, even chunks about two inches across. Drop them into a big pot, cover with cold water, and add a ton of salt until the water tastes like the ocean. Bring to a boil and cook until the outsides are soft but the centers still have a little resistance, about 10 minutes after it starts boiling.

3.

Drain the potatoes in a colander, then give them a good shake. The goal is to rough up their edges since that’s what turns into the crispy bits later. Let them sit for a minute or two to steam off any excess moisture.

4.

Carefully pull the skillet out of the oven. It should be blazing hot. Drop the potatoes right into the sizzling fat and listen for that crackle. Don’t move them or flip them. Place the skillet back in the oven for 30 minutes.

5.

After 30 minutes, pull the skillet out and flip each potato. They should already be golden and crusted on one side. Return them to the oven for another 30 minutes, or until they’re deeply golden and perfectly crisp all over.

6.

Serve immediately with a sprinkle with a little flaky salt and a few sprigs of rosemary.


    Seasoning Rating: Best

    This recipe is the creme de la creme for building up cast iron seasoning. Through the action of baking oily potatoes for an extended period of time, you season the skillet! Any excess fat or oil should be drained into a separate container and set aside for later use or tossed.

    Seasoning Ratings:

    Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

    Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

    Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

    OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

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