Duck Fat Potatoes with Salsa Verde

SERVES 8 as a side PREP 15 COOKING 1 hour 20 minutes

1 kg all-rounder potatoes, quartered

1 chicken stock cube

1 tsp celery salt

200 g duck fat

flaky sea salt and chopped rosemary

to serve

SALSA VERDE

1 bunch parsley, leaves picked,

finely chopped

1 bunch dill, finely chopped

3 anchovies in oil, finely chopped

2 tbsp capers, finely chopped

finely grated zest and juice of 1 lemon

1 tsp Dijon mustard

1 tbsp sherry vinegar

1/3 cup (80 ml) extra virgin olive oil

For the salsa verde combine all ingredients and season to taste.

For the duck fat potatoes, place potatoes, stock cube and celery salt in an Ironclad Dutch Oven and cover with cold water. Place over high heat until boiling then cook for a further 15 minutes or until tender. Drain and transfer to the lid of an Ironclad Dutch Oven or Legacy Pan. Season well with salt and pepper. Drizzle with duck fat and turn to coat. Bake in a 220°C fanforced oven for 45–50 minutes or until golden and crisp.

Scatter with flaky sea salt and rosemary, spoon over some of the salsa verde and serve remaining alongside.