Originally Posted by
bensyd
Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan. So I only have that at Christmas.
And yeah, I usually roast at high temps with potatoes. 220c+
Actually duck fat is high in the good kind of fat...it is not worse for you than most other fats. It is high in unsaturated fat and even close to olive oil. It is certainly better than bacon fat or butter in terms of health.
I need to get some more..I used mine up about a year ago making home made potato chips. Maybe when I am venturing out more, I will pick some up.