Roasting potatoes in duck fat gives them an exceptionally crispy finish.
Ingredients
For the duck fat potatoes
- 800g potatoes — peeled and cut into 2.5cm cubes
- 1½ teaspoons garlic salt
- 1 tablespoon semolina
- 1 teaspoon salt
- 100g duck fat
Method
For the duck fat potatoes
- Preheat the oven to 230°C (210°C fan bake).
- Bring a large saucepan of water to the boil. Add the potatoes and garlic salt and boil for 3 minutes.
- Drain well then return to the saucepan, cover and steam for 5 minutes.
- Add the semolina and salt. Cover and shake the saucepan vigorously to rough up the potatoes.
- Pour the duck fat into a deep metal roasting dish or cast-iron casserole dish and heat in the oven for 5–7 minutes until shimmering and very hot.
- Remove from the oven (being very careful). Add the potatoes and turn to coat with the duck fat.
- Roast for 15 minutes. Turn the potatoes then roast for another 15 minutes. Turn again then roast for a final 10 minutes until nicely golden and crunchy.