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- 400 g king edwards or desiree potatoes
- 30 g duck fat
- 1 tspn salt
Pre-heat the oven to 200 degrees Celsius. Peel the potatoes and cut into golf ball sized pieces. I allow 3-4 pieces per person, unless your guests are British, in which case I would allow at least 5 pieces each.
Boil the potatoes in salted, boiling water for 7-8 minutes until they start to soften but are not quite cooked through.
While you are part boiling the potatoes, put the duck fat in a roasting tray and allow to heat in the pre-heated oven for about 5 minutes.
After 7-8 minutes, drain the water from the potatoes and allow to steam over the heat to dry out.
Once dry, put the the lid on the pan and shake the potatoes to rough up the surface.
Remove the pan with the hot duck fat from the oven and add the part boiled potatoes. Stir to coat with duck fat and place in the pre-heated oven.
Cook the potatoes in the oven for 45 minutes, stirring to coat with fat every 15 minutes.
After 45 minutes the potatoes should be golden and crispy. If not cooked to your likening, allow to cook for another 10-15 minutes.
Once golden and crispy, serve with the roast of your choice. I’d like to suggest my favourite but I cannot decide between chicken, lamb, pork or beef!
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Duck fat! Delicious.
Duck fat! My oh my!
Thanks! Unfortunately once you’ve started making roasties with duck fat there is no going back… Not so great for the waistline though!