Crispy Duck Fat Roast Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 kg White Potatoes (Maris Piper or King Edward)
- 85 g Duck Fat
- 1 tsp Plain Flour
- 2 Rosemary Sprigs
- 3 Garlic Cloves (leave whole and unpeeled)
- 1 tsp Sea Salt
Method
- Peel and cut the potatoes into even chunks (I generally cut a medium potato into 3 pieces). Put the potatoes into a large pan of salted water and bring it to the boil. Once the water is boiling, immediately turn down the heat to low and time 4 minutes.
- Take the pan off the heat, drain the potatoes in a colander, and allow to steam dry. Shake the colander to fluff up the edges.
- Sprinkle over the flour and make sure each potato is coated.
- Heat the oven to 220C (200 fan/ Gas 7) and pour the duck fat into a roasting tin. Heat the roasting tray in the oven for 5 minutes until the fat is very hot.
- Carefully take the roasting tin out of the oven and place the potatoes in the hot fat, using a spoon to turn each potato in the duck fat. Pop in the garlic cloves and rosemary sprigs and sprinkle over the sea salt. Roast the potatoes in the oven for 50 minutes to 1 hour until they are golden and crispy. Turn the potatoes halfway through cooking to ensure they cook evenly and are a nice golden brown colour.