Duck fat potatoes​

• Dairy free
• Egg free
• Gluten free
• Lactose free
• Nut free
• Peanut free
• Sesame free
• Soy free
• Wheat free
• Shellfish free
• Seafood free
• No added sugar
• High in dietary fibre
• 3 serves veg or fruit

Elevate regular potatoes with these incredibly crispy, golden and crunchy duck fat roasted potatoes. They make for the ultimate side dish this Christmas.

• Serves 4
• Cook time 50 mins 50 minutes
• Prep time 20 mins 20 minutes

Ingredients​

​

• 1kg baby red royale potatoes, peeled, halved
• 2 tbs duck fat
• 1 tbs chopped rosemary
• 2 tsp sea salt flakes
• Rosemary sprigs, extra, to serve

Nutritional information​

Per serve: Energy: 854kJ/204 Cals (10%), Protein: 5g (10%), Fat: 10g (14%), Sat Fat: 3g (13%), Sodium: 1121mg (56%), Carb: 21g (7%), Sugar: 3g (3%), Dietary Fibre: 4g (13%).

Method​

1. Step 1​

   Preheat oven to 200°C. Place the potato in a large saucepan and cover with cold water. Season well with salt. Place over high heat and bring to the boil. Cook for 10 mins or until just tender.

2. Step 2​

   Drain in a large colander, shaking the colander to roughen the surface of each potato. Place on a baking tray and set aside for 15 mins for steam to evaporate and potatoes to dry out.

3. Step 3​

   Place the duck fat in a roasting pan. Place in the oven for 2 mins to melt.

4. Step 4​

   Sprinkle the potato with rosemary and sea salt flakes. Add to the roasting pan, turning and tossing to coat in the duck fat.

5. Step 5​

   Roast, turning half way through, for 40 mins or until potato is dark golden brown and crisp. Serve with extra rosemary.

Recipe tip​

COOK. STORE. SAVE.
Use it up: Save leftover duck fat and use it for seared meats, roasted vegetables or to flavour dishes like cassoulet or soup.