Duck Fat Potatos
For roasting potatoes you can use gourmet potatoes but the best results will be from using Agria potatoes. The firm, dry golden flesh makes sure they get a nice golden and crispy coating on the outside- just how you want them.
1 kg Agria potatoes
1/3 tub Saveur Duck Fat (or imported Goose fat)
Fresh rosemary and thyme
Pre heat the oven to 220 C (or 200 C if you have a fan forced oven).
First wash your Agria potatoes, cut them into pieces suitable for roasting – I actually like to just cut them in half or quarters, as large, flat surface areas mean they will become very crisp as they sit in the fat while roasting.
After they are washed of any dirt, put them in a pot of cold salted water, cover with a lid and bring it to the boil. When they have come to a boil, they will still be firm in the centre boil for 3-4 min. Drain off all the water and transfer to your roasting dish.
Pre boiling them makes the outside surface of the potato drier, leading to a crispier texture.
Toss with the duck fat, and spread out evenly so as many as possible of the flat, cut sides are face down in the fat in the roasting tray. Take a few sprigs of thyme and maybe one large stick of fresh rosemary and put it on top of the potatoes, then sprinkle all with some sea salt. The herbs will lend a fragrant, savoury character to the spuds.
Put in the oven and let the duck fat works its magic!
Do I need to tell you when your potatoes are ready? You will know by the golden colour and the savoury fragrance!
You may well know that it’s pretty hard to destroy a roast potato, so if you love ‘em well, well-cooked then they’ll just be crispier, which to me is all for the better anyway…