potatoes Archives

Five-ingredient recipes

Potato blinis with salmon gravadlax two ways

1 hour

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Potato recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Seafood recipes

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Burger recipes

Virgil Kahn’s beef burger with double-fried, hand-cut chips

1 hour

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Triple-cooked duck-fat roast potatoes with mint butter

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

For the potatoes:

8 Woolworths Nicola Mediterranean potatoes, peeled and parboiled
150 g Woolworths free-range duck fat
sea salt, to taste

For the mint butter:

150 g butter, softened
20 g fresh mint, rinsed, roughly chopped

Method

Preheat the oven to 180°C. Heat the duck fat in a roasting pan, then add the potatoes.

Baste the potatoes very well with the duck fat to ensure a perfectly golden crust.

Season generously with salt and place in the oven and roast for 30 minutes, or until golden brown, then remove from the oven.

Carefully squash each potato so that the flesh is exposed.

Baste with duck fat again and roast for a further 20–30 minutes.

While the potatoes are roasting, combine the butter with the mint and set aside until the potatoes are ready.

Cook’s note: Christmas isn’t Christmas without crispy, golden roast potatoes. And the best way to get them that way is with loads of duck fat. Drench them in mint butter too – this is no time to skimp on fat (and flavour). Save that for your 2019 resolutions.

If you would like a vegetarian version of this dish, replace the duck fat with a good-quality vegetable oil. The duck fat does aid in the browning of the potatoes but if you baste the potatoes enough, vegetable oil will get the job done.

To make a greener mint butter, place the mint and butter in a small blender and emulsify until you are satisfied with the colour.

Browse all Christmas recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Brown-buttered mash

Potato blinis with salmon gravadlax two ways

Braciole (rolled beef) with pomodoro sauce

Abi’s ultimate potato bake

Family favourite fish pie

Caldo verde soup with ricotta and garlic baked potato

Crispy yellowtail with chips

Gregory Czarnecki’s potato omelette with dandelion salad

Virgil Kahn’s beef burger with double-fried, hand-cut chips

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Vegan “crab” cakes

Triple-cooked duck-fat roast potatoes with mint butter

Triple-cooked duck-fat roast potatoes with mint butter

Ingredients

Method