Alrighty folks you ask for it so here it is… our ‘Duck Fat Potatoes’ from the dinner with the winners from the flood relief raffle! We’ll be sharing the other dishes soon.
Duck Fat Roasted Potatoes
Prep time: 20 minutes
Cook time: 60 minutes
Serves: 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 1 hour 20 minutes
- Serves: 6 People
Ingredients
- 12 Roasting Potatoes, (my favourite is Dutch Cream)
- 1 350g tin Duck fat
- Flakey sea salt
- Garlic (optional)
- Thyme (optional)
Method
- 1)
Quater your potatoes and pop them into a pot with cold water.
- 2)
Bring them to the boil and cook until soft to pierce with a fork. (Usually 20-30mins)
- 3)
While the potatoes are boiling heat your duck fat in the oven at 200C fan forced, you can flavour it by adding garlic cloves, thyme, rosemary if you like.
- 4)
Once the potatoes are soft drain them off and pop back into the dry boiling pot to allow steam off and dry.
- 5)
Remove the duck fat from the oven and pour over the potatoes. Give them a good coating in the duck fat by tossing them around which will also rough up the edges to ensure they get super crispy.
- 6)
Transfer the potatoes to a lined baking tray with a slotted soon and roast them in the oven for 30mins. Pull them out and salt them toss the around so the less cooked parts are exposed and pop them in the oven for a further 10-20mins depending on how crispy they are looking. Every oven is different so you’ll need to monitor time and temp based on how they look.
- 7)
Remove and enjoy!