Serves 4:
Ingredients:
- 1 Kg roasting potatoes
- 1/4 cup Duck fat
- Freshly ground salt
Method:
- Preheat the oven to 220°C
- Peel and wash potatoes, slice into even sized portions
- Place in a pot, cover with water and bring to the boil. Drain potatoes.
- Place the potatoes in a roasting pan, spoon over the duck fat and roll to cover.
- Place in preheated oven and cook for about 45 minutes or until potatoes are golden and crisp.
- Sprinkle with salt and serve.
Serving suggestions: Serve hot with your favourite roast – lamb, chicken, duck, turkey, beef or pork or as tapas with a dipping sauce.
Variations: Add fresh rosemary and thyme sprigs, or peeled garlic cloves at the beginning of roasting.
Tip: Always buy the potato for its end use: floury varieties for baking, mashing and roasting. Waxy varieties for boiling, salads and adding to stews or braises.