Roasted duck fat potatoes
serves
8
Sean Connolly shares one of his favourite spud serves – best paired with his roast porchetta.
Ingredients (4)
- 2kg sebago potatoes, peeled, cut into 3cm pieces
- 150g duck fat
- 2 tsp rosemary leaves, chopped
- 1 garlic bulb, cloves separated, unpeeled
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C/200°C fan-forced. Place potatoes in a large saucepan of cold salted water and bring to the boil over high heat. Cook for 5-8 minutes until par-boiled. Drain, then shake potato well in the colander to roughen up the edges.
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2.Place duck fat in a large roasting pan and heat in the oven for 5-7 minutes until melted and very hot. Carefully add the potato, rosemary, garlic and 1 tbs salt flakes to the pan and toss to coat in the fat. Roast for 1 hour 15 minutes, turning potatoes twice during cooking, or until golden and crispy. Serve immediately.
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