Unlock the Secret to Crispy Baked Potatoes Without Duck Fat

SYDNEY, Australia – A popular online food content creator, Food Inbox | Kat and Alex, has shared a simple yet effective method for achieving exceptionally crispy baked potatoes, foregoing the traditional use of duck fat. The recipe, a modified version of a well-known culinary technique, promises a golden-brown exterior and a soft, fluffy interior. The video demonstrates the process, beginning with boiling chopped potatoes for 10 minutes. Following this, polenta and seasonings are added, and the potatoes are shaken to roughen their edges, a key step for crispiness. Sunflower oil is preheated in an oven-proof pan at 250 degrees Celsius (fan forced) before the seasoned potatoes are carefully added. The dish is then baked at 220 degrees Celsius (fan forced) for approximately one hour, with periodic turning to ensure even browning. The creators highlight that this method delivers "legit" crispy potatoes, making a classic side dish accessible without requiring specialized ingredients.

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