Duck Fat Roasties
It would not be Christmas dinner without roast potatoes. I use duck or goose fat to make them flavoursome and super crispy. You can parboil the potatoes the day before, store them in the fridge on a covered baking tray and roast them in the oven on the da
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
65
MINUTES
Ingredients
8 medium potatoes, peeled and halved (Maris Piper are best and Roosters are a good alternative)
Salt for boiling and seasoning
3 tbsp plain flour
5 tbsp duck or goose fat
4-5 sprigs fresh rosemary
3 garlic cloves, whole
Salt and pepper
Method
Preheat the oven to 200°C/180°C fan/gas 6.
Bring a large saucepan of salted water to a simmer.
Add the potatoes and cook for about ten minutes until slightly tender with a fluffy outer layer but still holding their shape.
Do not overcook them or they will fall apart.
Drain well, then return the potatoes to the saucepan. Sprinkle with the flour, cover with the lid and give the pan a good shake to coat them and roughen the edges.
Place the duck fat on a large roasting tray and heat it in the oven until sizzling hot.
Carefully add the potatoes to the tray, turning them to coat evenly in the hot fat.
Season generously with salt and scatter over the rosemary sprigs and garlic cloves.
You can refrigerate at this point and bake the next day to save time.
Roast for 45-55 minutes, turning occasionally, until golden and crisp all over.
