Crispy Duck Fat Roast Potatoes with Rosemary & Red Onion
Ingredients
-
1 kg roasting potatoes (e.g. Sebago, Dutch Cream or Desiree), peeled and halved or quartered
-
2–3 tbsp Luv-a-Duck Duck Fat
-
1 small red onion, cut into wedges
-
2–3 sprigs fresh rosemary
-
Salt and cracked black pepper
Products used
Method
1. Parboil the Potatoes
-
Place potatoes in a pot of salted cold water and bring to a boil.
-
Simmer for 10 minutes or until just fork-tender.
-
Drain well, then shake in the colander to rough up the edges (for extra crunch).
2. Preheat Oven with Duck Fat
-
Preheat oven to 180°C (fan-forced).
-
Add duck fat to a large roasting tray and place in the oven for 5 minutes until hot.
3. Roast the Potatoes
-
Carefully remove tray from oven and add potatoes, turning them to coat in the hot duck fat.
-
Scatter in red onion wedges and rosemary sprigs.
-
Season generously with salt and pepper.
4. Bake
-
Roast for 1 hour 20 minutes, turning halfway through, until golden, crisp, and sizzling.
Serving Suggestions
-
Ideal side dish for roast duck, lamb, or festive meals.
-
Serve with aioli or gravy for extra indulgence.