Duck Fat Roast Potatoes
Ingredients
4.5lb – 2kg potatoes (Starchy variety)m
Handful of fresh thyme (or one tsp dried)
Handful of fresh rosemary (or one tsp dried)
3-4 garlic cloves
1 cup duck fat
1 tsp baking soda
1 ½ tbsp salt for water
Salt flakes
Cracked pepper
Instructions
Preheat the oven to 375°F – 190°C.
Wash and peel potatoes, trim off any eyes or unsightly bits. Rinse under cold water. Cut into chunky slices and try and keep each piece roughly the same size. Using a fork, make some groves in each piece to rough them up further. Place in cold water, until ready to cook.
Place a large pot of water on high heat. Add one teaspoon of baking soda (BiCarb) and season with approx. one and a half tbsp of salt. Add the thyme and rosemary. Place on high heat and bring to the boil. Add drained potatoes to boiling water.
Cook approx. 20 to 30 minutes or until they start to break up on the edges and quite soft in the centre. Timing will vary a lot depending on potatoes chosen.
Meanwhile, place the duck fat in a large roasting tray. Add the crushed garlic cloves and place in oven to heat up for 5 minutes or so.
Once potatoes are tender, drain in colander and give them a toss to fluff up the outside. Leave them to cool down 5 minutes
Once cooled down, remove tray from oven, remove garlic and place them into the duck fat, keeping space between each piece. Turn them over so they are nicely coated in fat. Place in oven at 375°F – 190°C for 20 minutes. After 20 minutes turn each piece over for even browning and bake another 20 minutes.
Sprinkle with rosemary and return to oven with the garlic. Bake another 10 to 15 minutes.
Sprinkle salt, pepper and serve immediately. You can leave them to cool to room temperature then reheat a few hours later. You can also refrigerate once boiled and fluffed, ready for roasting in the duck fat the following day.