Duck Fat Roast Potatoes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Potatoes
- 65 g Duck fat
- 1 tsp Fine sea salt
- 3 sprig Fresh rosemary (leaves only; finely chopped)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Peel 800 g Potatoes and cut into quarters.
- Put the potatoes in a pan of boiling water and par-boil for 5 minutes.
- Once par boiled, drain and put back into the pan to steam for 5 minutes.
- Put 65 g Duck fat onto a baking tray and spread out. Put the tray into the oven while the potatoes are steaming.
- Shake the potatoes in the pan to fluff up all the edges.
- Once the fat is hot, remove the tray from the oven and add the potatoes. Use a spoon to coat the potatoes in the hot fat.
- Cook for 20 minutes. Remove from the oven and turn the potatoes over, basting each one in the fat.
- Return to the oven and cook for a further 20 minutes.
- Transfer the cooked potatoes to a bowl. Add 1 tsp Sea salt and 3 sprig Fresh rosemary and toss the potatoes to coat them.