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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, November 14, 2013

Crispy Duck fat Roast Potatoes by Steven Dolby

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(Serves 5-6 people)

130g Duck fat
900g Waxy or floury potatoes (peeled and cut into bite-sized chunks)
Sea Salt
Ground black pepper
Several sprigs fresh thyme
Several sprigs fresh rosemary

Things You Will Need
Roasting tray
1. Preheat oven to 400 degree F.

2. In a roasting tray, place duck fat and pop in oven for 7-8 minutes.
3. Meanwhile in a pot of boiling salted water parboil potato pieces for 7-8 minutes. Drain, place in a bowl and toss well.
4. Remove the roasting tray from oven and place potatoes pieces in hot fat. Season with salt and pepper. Place the tray back into the oven at 400 degree F for 40 minutes.
5. After 40 minutes, turn the potatoes, add fresh thyme and rosemary. Pop back into the oven at 475 degree for another 15-20 minutes.

6. Sprinkle sea salt and serve hot.



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