Roasted duck fat potatoes

Roasted duck fat potatoes

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
1.5kg dutch cream or nicola potatoes
100g duck fat
salt flakes
chopped flat-leaf parsley, to serve, optional
crushed garlic, to serve, optional

Method

  1. Preheat the oven to 210°C.
  2. Peel the potatoes and cut them into 4 cm pieces.
  3. Place the duck fat in a roasting tin that will accommodate the potatoes in a single layer. Heat the tin and fat in the oven for 5 minutes. Carefully add the potatoes, season with a sprinkling of salt, then roast for 25 minutes.
  4. Reduce the temperature to 180°C (350°F) and roast for a further 15 minutes or until golden and cooked through. Give them a little shake every 15 minutes or so during cooking, and if they stick to the pan, loosen them with a spatula.
  5. These are lovely just as they are, but are also delicious finished with parsley and crushed garlic at the very end.
Tags:
French classics
Farmhouse
rustic
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