- Preheat the oven to 200 degrees (175 degrees if fan forced).
- Peel the potatoes and cut into large pieces .
- Place one heaped tsp of iodised salt in a large saucepan and add the potatoes.
- Cover potatoes with COLD water, put on saucepan lid, place on high heat and bring to the boil.
- Once boiling, uncover and bring down to a simmer. Simmer for 8 minutes.
- Drain potatoes into a large colander. Give them a good shake to rough them up, but not too much!
- Immediately place duck/goose fat into a roasting tray and put into oven to melt. Once molten, add herbs and garlic and toss. Return to oven for a few minutes to infuse.
- Add potatoes to the duck/goose fat, one at a time, turning to coat. Spoon fat over, season with salt and pepper. Return to oven
- After 25 minutes, turn potatoes, add more salt, return to oven
- Roast for a further 20 minutes. Drain onto paper towel and serve.
Crispy Roasted Potatoes w Duck Fat
Recipe by By Michael Mow
Roasted potatoes are a highlight of any roast dinner- and this recipe stems back years!
Ingredients
- 1.3kg King Edward potatoes
- 1 x 350g tin of quality duck or goose fat
- 2-3 small garlic cloves, unpeeled, crushed
- Thyme sprigs
- Rosemary sprigs
- Sea salt and black pepper
- Iodised table salt
