Boiling potatoes before frying can leave them grey, soggy, and stuck to the pan. In this video, I share the old Périgord method I learned in my father’s kitchen: cooking raw, thick-cut potatoes slowly in duck fat until they’re tender inside and hazelnut-brown at the edges.

I explain why water prevents crispness, which firm potatoes work best, why I keep the starch, and how gentle heat, a lid, patience, and minimal turning create a proper crust. I also demonstrate the blind potato test—a simple way to judge the result by sound and texture alone.

0:00 Why boiling ruins crispness
2:05 Choose firm potatoes
2:51 Cut thick, keep starch
3:44 Start gently in duck fat
4:31 Cook slowly under a lid
5:45 Brown without touching
6:34 Why raw potatoes cook better
7:33 Keep water out, give time
8:22 The blind potato test

#Potatoes #DuckFat #FrenchCooking #Perigord #CookingTips #CrispyPotatoes