Garlic and rosemary duck fat roast potatoes

Potatoes are one of culinary’s most versatile ingredients. The is almost no dish where potatoes would be out of place as either a side or as a main ingredient, and it would be difficult to ruin a potato dish. There are few ways to improve potatoes, but some methods of cooking are tastier than others. It depends on your personal preferences, but most people love a good, crispy roast spud. And they don’t get any better than these crispy, rosemary and garlic duck-fat roast potatoes. 

Give these a try next time you cook a roast. You’ll never go back!

Ingredients

• 800g potatoes, peeled
• 150g duck or goose fat
• 1/2 red onion, finely sliced
• 8 garlic cloves, unpeeled
• 4 sprigs of fresh rosemary
• Sea salt and cracked black pepper

Method

1. Preheat oven to 220C.

2. Cut the potatoes into quarters, or smaller if the potatoes are very large. Add 100g fat to a large frying pan over a medium-high heat and melt before adding potatoes, red onion, garlic, and rosemary. Don’t overcrowd the pan; do it in separate batches if necessary. Lower the heat and cook for 25 minutes without browning, tossing occasionally.

3. Tip the potatoes, garlic, onion, and rosemary into a roasting dish and add the remaining fat. Bake for 15-20 or until golden brown and crispy. 

4. Drain the potatoes, season with sea salt and pepper and serve immediately.