Tuesday, August 18, 2009

Potatoes Roasted in Duck Fat

For fluffy roast potatoes use Maris Piper or King Edwards. For firmer fleshed spuds use red-skinned Desiree. You can buy duck fat in a can from the Essential Ingredient or any good deli (or use fat from ducks if already cooking).

1.5-2kg potatoes (depending on appetites)
about 300ml duck fat
2-3 thyme sprigs or 1 large rosemary sprig, stripped & chopped
sea salt & cracked black pepper

Peel potatoes & cut into similar sized chunks, about 4-5cm.
Boil in lightly salted water for about 5 minutes, timing from when the water comes to the boil.
Drain & shake in the colander to rough up the surfaces a bit.
Meanwhile, heat fat in a large roasting pan at 190°C until it has a slight haze coming from it.
Remove the pan & carefully tip in the potatoes, turning them in the hot fat to coat. Season nicely & scatter over the herb leaves.
Roast for 25-30 minutes, turning once when they should be golden & crispy.
Spoon into warm serving dish, but don’t cover or they will go soft.

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