Ingredients

Method

• 2 kg medium potatoes, peeled and cut into large pieces
• salt
• 660 g Woolies free range duck fat
For the coating:
• 1 lemon, zested and juiced
• 2 cloves garlic
• 1 t salt
• 70 -80 g Parmesan, finely grated

Method

Ingredients

1. Preheat the oven to 180ºC.

2. Place the peeled and cut potatoes in a large pot with 2T salt. Add just enough water to cover the potatoes and cook over a medium heat until fork-tender, which is when a fork can be inserted and removed from the potato without too much resistance.

3. Strain the potatoes in a strainer, allowing excess water to drip and steam off. While still in the strainer, shake the potatoes to rough up the outside – this will give them extra crunch while roasting.

4. While the potatoes are steaming, heat the duck fat in a roasting dish in the oven at 180ºC for 10 minutes. Carefully remove the dish from the oven and add the potatoes, one at a time, taking care not to splash the hot duck fat.

5. Return the dish to the oven and roast the potatoes for 45-60 minutes, or until they have an even, thick crust on the outside. Turning the potatoes every 20 minutes helps to form an even crust.

6. Once perfectly roasted, remove the potatoes from the fat and place on absorbent kitchen paper while preparing the coating.

7. In a mortar and pestle, pound the lemon zest and the garlic together with the salt until a paste forms. Add the lemon juice and mix through.

8. Place the roasted potatoes in a mixing bowl and add the garlic-and-lemon mixture, tossing thoroughly. Sprinkle in the Parmesan and continue to toss until every potato is evenly coated. Serve immediately.

9. To serve these as leftovers, simply pop them in the air-fryer for a few minutes, until extra crunchy on the outside and fluffy and hot inside.

Find more potato recipes here.

Photograph: Shavan Rahim
Videography: Romy Wilson and Katharine Pope
Food assistant: Leila-Ann Mokotedi