Garlic duck fat roasted potatoes
Your Christmas spread is finally complete with these potatoes.
Servings: 6
Ingredients
- 1-1.5 kg kestrel, sebago, russet or other starchy potatoes 2.2 pounds - peeled
- fine sea salt
- 4 rosemary sprigs + 1 tablespoon finely chopped
- 4 thyme sprigs
- 6 garlic cloves peeled
- 4 garlic cloves crushed
- 4 tablespoon duck fat
- 80 mL olive oil ⅓ cup
Instructions
- Preheat the oven to 200°C / 390°F.
- Cut the potatoes in half lengthways, then cut the halved potatoes into thirds or quite large chunks.
- Wash the potatoes in cold water, then place the potatoes in a bowl and cover with cold water so the potatoes are fully submerged. Leave the potatoes to sit in the water for 10 minutes, while swirling them around with your hands until the water turns cloudy. Drain into a colander and repeat this step until the water is clear.
- Place the potatoes in a large saucepan, cover with cold water and add a generous amount of fine sea salt (roughly 2 tablespoons). Add the rosemary sprigs, thyme and whole garlic cloves. Place the pot over high heat and wait for the water to boil. Once boiling, cook the potatoes for 7 – 10 minutes or until fork tender.
- Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough the potatoes up by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
- While the potatoes are steaming, place the duck fat and olive oil in a baking dish and place it in the oven until piping hot. Very carefully, pour the potatoes into the baking dish with the hot fats – you will hear a delightful sizzling sound. Stir the potatoes through the oils, then bake for 45 minutes, basting with the olive oil and duck fat every 15 minutes.
- While the potatoes and oil are still bubbling, toss through the garlic and rosemary and allow the hot oil to slightly cook them.
- Remove from the baking dish and serve with my garlic confit mayonnaise.
Video
