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Epic roast potatoes

Name: Epic Christmas roast potatoes recipe
Yield: 4
Ingredients: 1kg chat potatoes, peeled, halved; 750ml chicken stock; 40.00 ml extra virgin olive oil; 62.50 ml sage leaves; Peel of 1 lemon; 50ml duck fat; 8 garlic cloves, unpeeled; 20.00 ml rosemary leaves, finely chopped

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 06, 2022

This recipe is epic for a reason! You can't go wrong with a smidge of duck fat.

1kg chat potatoes, peeled, halved
3 cups (750ml) chicken stock
2 tbs extra virgin olive oil
1/4 cup sage leaves
Peel of 1 lemon
50ml duck fat
8 garlic cloves, unpeeled
1 tbs rosemary leaves, finely chopped

Method

1.

Preheat oven to 220°C. Place potatoes and stock in a large saucepan over high heat. Bring to the boil. Cook for 8-10 minutes until just tender. Drain well, shaking the colander to roughen up the edges of the potato.
2.

Heat oil in a large frypan over high heat. Cook the sage and lemon peel for 2-3 minutes until sage is crisp and peel is lightly golden. Using tongs or a slotted spoon, carefully transfer leaves and peel to a plate. Reserve frypan and oil.
3.

Place duck fat in a large deep roasting tray and heat in the oven for 5 minutes or until melted. Season potatoes with salt flakes and freshly ground black pepper and carefully add to the hot pan. Drizzle with oil from the frypan. Toss to coat. Roast for 20 minutes. Turn potatoes, then add garlic and rosemary. Roast for a further 35-40 minutes until golden and crispy. Season potatoes with salt flakes.
4.

Sprinkle with reserved crispy sage leaves and lemon peel to serve.