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Smoked trout with marinated eggs

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The ultimate duck-fat roast potatoes

Christmas recipes

The ultimate duck-fat roast potatoes

1 1⁄2–2 hours

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The ultimate duck-fat roast potatoes

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 mins

Cooking Time 1 1⁄2–2 hours

Ingredients

1 1⁄2 kg peeled and halved medium potatoes
sea salt, to taste
200g heated Woolworths duck fat

for serving

60g Woolworths coriander-and-roasted seed dukkah
chopped rosemary

Method

1. Place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Simmer for 15–20 minutes, or until a knife pierces them easily but not so they fall apart. Drain.

2. Return to the warm pan and shake gently to roughen the potatoes.

3. Preheat the oven to 200°C and heat the duck fat in a roasting pan.

4. Place the potatoes in the duck fat, taking care not to burn yourself. Season and roast for 60–90 minutes, tossing occasionally to crisp evenly. Once golden and crisp, remove from the oven and drain on kitchen paper. Sprinkle with the rosemary and dukkah and serve immediately.

Cook's note: Roughening the potatoes in batches ensures they’re all equally done and creates more surface area for extra crispiness.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen