Crispy duck fat roast pota­toes

Balonne Beacon - - LIFE TASTE -

SERVES: 4 as a side dish In­gre­di­ents

6 medium floury pota­toes, about 1 kg; 1 tsp salt for the cook­ing wa­ter; 60g ren­dered duck fat, or use melted but­ter; 1 tsp sea salt flakes Method

Pre­heat the oven to 220C. Ad­just the oven racks so there is one at the top of the oven and one at the bot­tom. Put 2 bak­ing trays in the oven to heat. Peel the pota­toes and cut each in half length­ways. Cut each half into 2–3 pieces, de­pend­ing on the size of the potato, mak­ing all the pieces a sim­i­lar size.

Put the potato pieces and the salt in a medium saucepan and cover with cold wa­ter. Bring to the boil over medium–high heat and boil un­til just ten­der, about 15 min­utes, test­ing with the point of a sharp knife. Drain the pota­toes and re­turn to the saucepan over low heat for 1 minute to en­sure any ex­cess wa­ter has evap­o­rated. To rough up the edges, care­fully stir the pota­toes with a large metal spoon so they bash against each other. Don’t worry if a few small bits fall off, as they will be ex­tra crispy.

Heat the duck fat in a small saucepan over medium heat un­til you can see small bub­bles ris­ing to the sur­face, about 1–2 min­utes. Pour the duck fat over the pota­toes and, with a large metal spoon, turn the pota­toes un­til they are coated. The pota­toes may look a bit mushy around the edges but they will crisp up beau­ti­fully.

Re­move the hot trays from the oven and line them with bak­ing pa­per.

Place the pota­toes onto the trays and into the oven. Bake un­til the pota­toes are golden and crisp, about 45–50 min­utes, turn­ing them after about 30 min­utes. Place the pota­toes in a serv­ing dish, sprin­kle with sea salt flakes and serve im­me­di­ately.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.