Roasted Potatoes With Duck Fat

Roasted Potatoes With Duck Fat. One and a half tbsp of salt. Brush the tops of the potatoes with duck fat.

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Place the potatoes in a pot and cover with water. Carefully place the potatoes into the duck fat using tongs then roast for 25 minutes or until nicely browned. Place the duck fat in the roasting tray and heat it until piping hot in preheated oven.

Add The Salt Flakes To The Potatoes.

Add one teaspoon of baking soda (bicarb) and season with approx. When the fat is hot enough, add the seasoning, garlic and rosemary to the fat. Spread the potatoes between two cookie trays.

Return The Potatoes To The Pan And Add The Duck Fat And The Salt And Pepper.

In a small saucepan, melt the duck fat with the extra virgin olive oil until hot and combined. Cook 5 minutes on the stovetop and then place the. Place a large roasting pan in the oven to heat.

Preheat The Oven To 210°C.

(note 1) meanwhile, peel and cut potatoes into large chunks, to about 5cm/1.5inch cubes. Preheat your oven to 220c / 200c fan / gas mark 7 / 425f. Chop tops and bottoms off the garlic bulbs and spread the garlic between the trays.

Preheat The Oven To 200°C.

Add the thyme and rosemary. Transfer the potatoes into the tray and give it a good stir to cover the potatoes with fat and seasoning. Meanwhile, peel and cut your potatoes into pieces approximately 50g/1¾oz.

Gently Drain The Potatoes And Spread Out In A Single Layer On A Tray.

Pour duck fat into the base of a large baking dish, place. Place the duck fat in the roasting tray and heat it until piping hot in preheated oven. Peel and cut the potatoes into even sized pieces, put into a saucepan, with plenty of cold salted water, bring to the boil and allow to simmer until tender.