Get ready to make the crispiest, most mouth-watering roasted potatoes you've ever tasted! We're talking about spuds so heavenly, they'll steal the spotlight from any main course. Coated in duck fat and olive oil, seasoned with fresh rosemary, these taters roast to a golden perfection that's crunchy on the outside, fluffy on the inside. Elevate your dinner game and leave everyone at the table reaching for seconds, thirds, and, well, you get the idea.
Ingredients
1.2kgwaxy potatoesnicola, dutch creams, kipfler, or desiree
A pinch of salt
3tbspnduck fat
3tbspnExtra Virgin Olive Oil
1/4cuprosemary leavesstripped
Method
Preheat Oven: Set your oven to 210°C.
Prep Potatoes: Scrub potatoes and place them in a large saucepan with cold water and a pinch of salt. Heat until a low boil, then reduce to medium heat for 15 minutes.
Cut Potatoes: Drain and cut the potatoes in halves or quarters, based on size.
Heat Fat: Add duck fat and olive oil to a baking dish and place it in the oven to heat.
Toss Potatoes: Remove the dish from the oven, add potatoes and sea salt. Toss well to coat.
Initial Roast: Put the tray back into the oven for 10 minutes.
Add Rosemary: After 10 minutes, sprinkle in the rosemary.
Final Roast: Turn the potatoes and roast for another 15 minutes until golden and crispy.
