Duck Fat Roast Potatoes
Moreish Crunchy Roasties
3 - 4
Serves
10 mins
Prep Time
1 hr
Cook Time
Recipe author
MenuAid
Here are your ultimate potato roasties: crunchy outside, fluffy inside, golden and delicious! The duck fat is an elegant touch that adds unique flavour and texture.
This recipe republished with the permission of MenuAid
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
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Ingredients
Duck Fat Roast Potatoes
800g Agria potatoes
peeled and roughly chopped
75g duck fat
i
1 sprig fresh rosemary
roughly chopped
3 garlic cloves
roughly chopped
Method
For Duck Fat Potatoes
1
Place the potatoes in a pot with cold salted water. Bring to the boil and then boil for 7 minutes.
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2
Drain well and then return the pot with to a low heat to ensure the pot and the potatoes are completely dry.
3
Heat the oven to 200°C bake.
4
Cover the pot with a lid and then holding securely bang it against the bench or a concrete floor a few times to rough up the potatoes. At this stage you can add a little flour if you want to, we didn't.
5
Melt the duck fat in a roasting pan (large enough to take potatoes in a single layer) in the oven, once the fat is melted and hot then carefully add the potatoes to the tray.
6
Roast for 45 minutes or so, turning at times until well coloured.
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7
Add rosemary and garlic to the pan for the last 15 minutes of cooking.
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8
Serve hot with a good grind of flaky salt.
