Ingredients
Method
- 2 kg floury potatoes, peeled and quartered
- 120 g Woolworths duck fat
- fine sea salt, to taste
- fresh thyme a few sprigs
- 4 garlic cloves, lightly crushed
Method
Ingredients
1. Preheat the oven to 220°C. Parboil the potatoes in salted water for 8–10 minutes until the edges start to soften. Drain well, then shake in the pan to roughen up the edges.
2. Heat the duck fat in a large roasting pan in the oven until shimmering hot.
3. Carefully add the potatoes (they should sizzle immediately) and turn to coat in the fat. Roast for 25 minutes, then turn and add the thyme and garlic. Roast for a further 25–30 minutes until golden and crisp. Season generously with salt before serving.
Videographer: Romy Wilson
Photographer: Jan Ras
Food Assistant: Bianca Jones
Floury potatoes – this sounds like a crucial element – why don’t you show/tell us what cultivar you used?