Sides
Duck Fat Roast Potatoes
Recipe by The Lockdown Chef
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- 1kg floury potatoes (eg King Edward or Maris Piper)
- 1 tsp baking soda
- 100g goose fat
- 4 sprigs of fresh rosemary
- 6 garlic cloves, crushed
- 2 sprigs of thyme (optional)
- sea salt
- black pepper
Utensils
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Step 1
Peel and cut the potatoes into 2cm pieces, wash them well
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Step 2
Preheat the oven to 220ºC
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Step 3
Place the in the sauce pan, cover with cold water, add a pinch of salt and 1 tsp of baking soda
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Step 4
Place on the gas, cover with the lid, bring to the boil and cook for 3-4 mins
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Step 5
Drain the potatoes and quickly place them back in the pan with the lid on, give them a quick shake to roughen the edges and set them aside – this will allow any excess moisture to evaporate
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Step 6
While the potatoes are resting, melt the goose fat on medium heat , add the garlic, rosemary and thyme and cook for 4-5 mins
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Step 7
Turn up the heat to medium-high and add the potatoes to the pan, cook for 4-5 mins, turning frequently and making sure they are fully coated in goose fat
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Step 8
Transfer the pan onto the middle shelf of the oven and cook for 20-25 mins until the potatoes are golden in colour and crispy.
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Step 9
Transfer to a serving dish, discarding the garlic and herbs, season with sea salt and freshly ground pepper, garnish with fresh rosemary and serve
