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Christmas recipes

Sliced roast potatoes

20 minutes

Sliced roast potatoes

By Abigail Donnelly

Serves 5

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 T Woolworths duck fat
10 large potatoes, peeled
8 baby fennel
2 t Woolworths Italian truffle-flavoured salt

Method

1. Preheat the oven to 180°C. Grease a large baking tray with 1 T duck fat and set aside.

2. Slice the potatoes and fennel as thinly as possible.

3. Toss the fennel and potato with the remaining duck fat, then place in small mounds on the prepared baking tray. Season with the truffle salt.

4. Bake for 15–20 minutes, or until the sides are brown and crispy and the centre soft. Top with more salt to serve.

Find more potato recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Gooey brown sugar pavlova

Miso caramel Eton mess

Macaron coconut torte

Meringue sandwiches

3-ingredient meringue

Pineapple-and-ginger semifreddo

The perfect juicy braaied turkey

Jan Hendrik’s Turkish delight pavlova

Tropical cocktails

Cauliflower-and-pine nut salad

Stuffed sirloin on the bone

Sliced roast potatoes

Sliced roast potatoes

Ingredients

Method