Roasted duck fat potatoes

Roasted duck fat potatoes

Servings: 6

Ingredients

8 large organic Nicola potatoes
A big pinch NOMU Sea Salt
2 rosemary sprigs
Half a shallot
2 cloves garlic, bruised
250g duck fat

Directions

Preheat your oven to 200°C.

Peel and slice each potato into equal halves (or thirds if the potatoes are very big). Place the potatoes in a pot, cover with cold water and add the Sea Salt, rosemary, shallot and garlic.

Bring to a boil, turn down the heat and simmer until the potatoes are just cooked. Drain the potatoes in a colander, shaking the potatoes to roughen up the edges.

Place the duck fat in a deep baking tray and place in the hot oven for 5–10 minutes until the fat has melted and is nice and hot. Remove the pan and carefully place the potatoes in the hot fat, using two forks to turn and coat each potato. Put the pan back in the oven and roast for 30 minutes, turning them over halfway through, until golden brown and crispy all over.

 

Tips:

To make squashed roast potatoes, use whole unpeeled baby potatoes instead. After parboiling and draining them, place them in the roasting pan, top with another heavy-based roasting pan and push down to squash the potatoes. Alternatively, if they aren’t too hot you can use your thumb. Only then do you pour over the melted duck fat and proceed to roast as above.

Garlic lovers can add a few more squashed cloves of garlic to the roasting tray.

Ingredients

8 large organic Nicola potatoes
A big pinch NOMU Sea Salt
2 rosemary sprigs
Half a shallot
2 cloves garlic, bruised
250g duck fat

Directions

Preheat your oven to 200°C.

Peel and slice each potato into equal halves (or thirds if the potatoes are very big). Place the potatoes in a pot, cover with cold water and add the Sea Salt, rosemary, shallot and garlic.

Bring to a boil, turn down the heat and simmer until the potatoes are just cooked. Drain the potatoes in a colander, shaking the potatoes to roughen up the edges.

Place the duck fat in a deep baking tray and place in the hot oven for 5–10 minutes until the fat has melted and is nice and hot. Remove the pan and carefully place the potatoes in the hot fat, using two forks to turn and coat each potato. Put the pan back in the oven and roast for 30 minutes, turning them over halfway through, until golden brown and crispy all over.

 

Tips:

To make squashed roast potatoes, use whole unpeeled baby potatoes instead. After parboiling and draining them, place them in the roasting pan, top with another heavy-based roasting pan and push down to squash the potatoes. Alternatively, if they aren’t too hot you can use your thumb. Only then do you pour over the melted duck fat and proceed to roast as above.

Garlic lovers can add a few more squashed cloves of garlic to the roasting tray.

Shop the products

You may also like

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

WHAT'S COOKING?

How can we (ahem) serve you today?

Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.

Chat via

Index

Top Tips