Duck a roas po a oes

The Australian Women's Weekly - - Maggie Beer -

SERVES 6 PREP AND COOK TIME 1 HOUR 1.2kg waxy pota­toes (such as nicola, Dutch creams, kipfler or de­siree) ¼ cup (60g) duck fat ¼ cup (60ml) ex­tra vir­gin olive oil ¼ cup rose­mary leaves 1 Pre­heat oven to 230°C (210°C fan-forced). 2 Scrub the pota­toes well, then place into a large saucepan. Cover with cold wa­ter and a pinch of salt and place over a high heat. Place lid on the pan and bring to a low boil, then lower the heat to medium and cook for 15 min­utes or un­til just ten­der.

3 Drain the pota­toes, then cut in half or into quar­ters, de­pend­ing on the size.

4 Mean­while, place fat and oil into a shal­low bak­ing dish and place the dish in the oven un­til hot. Re­move the bak­ing dish from the oven, add pota­toes to the dish and sprin­kle with sea salt. Toss well to en­sure the pota­toes are well cov­ered with fat. Roast pota­toes for 10 min­utes, then add the rose­mary. Turn the pota­toes and roast for a fur­ther 15 min­utes or un­til golden and crispy. Not suitable to freeze or mi­crowave.

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