Shannon Bennett's duck fat roast potatoes will change your life

Name: Shannon Bennett's duck fat roast potatoes will change your life
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: 100g duck fat (from supermarkets and delis); 2kg sebago potatoes, peeled, cut into 7cm pieces

1 rating

10m

Jump to recipe

by Shannon Bennett

Chef

Dec 01, 2017

There are two key secrets to great roast potatoes. First: use fresh potatoes. It doesn’t really matter which potatoes you use, as long as they’ve come from the ground in the past week. Don’t be afraid to look your greengrocer in the eye and ask him or her where they came from, and when. If they can’t answer, go elsewhere to buy your fresh produce. The second key is to use duck, goose or chicken fat, says Shannon Bennett.

100g duck fat (from supermarkets and delis)
2kg sebago potatoes, peeled, cut into 7cm pieces

Method

1.

Preheat the oven to 180°C.
2.

Place the duck fat in a baking tray and place in oven to heat through until needed.
3.

Place potatoes in a saucepan, cover with water and bring to the boil. Reduce to a simmer and cook potatoes for 5 minutes to parboil. Drain, return to saucepan and shake to fluff up the outside of potatoes.
4.

Working quickly, remove tray with hot duck fat from oven and carefully add potatoes, stirring to coat. Roast potatoes, stirring occasionally, for 1 hour 30 minutes or until tender and golden. Scatter with salt flakes to serve.