Home
recipe-guide
Roast recipes

Moroccan roast veggies with chickpeas

Chickpea recipes

Moroccan roast veggies with chickpeas

25 minutes

White-wine-roast umleqwa

Cooking with

White-wine-roast umleqwa

45 minutes

Rolled pork neck and vegetable roast

Pork recipes

Rolled pork neck and vegetable roast

60 minutes

Lamb barbacoa

Easter recipes

Lamb barbacoa

4–6 hours

Za'atar roast chicken

Chicken recipes

Za’atar roast chicken

50 minutes

Roasted red onion flowers

Aliums

Roasted red onion flowers

30 minutes

Butter-basted roast chicken

Chicken recipes

Butter-basted roast chicken

1 hour

Sticky blueberry-and-soya pork ribs

Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours

Overnight pork roast

Pork recipes

Overnight pork roast

8–10 hours, 20 minutes

Pork belly with apple and fennel

Apple recipes

Pork belly with apple and fennel

2 hours 15 minutes

Easy Christmas roast lamb

Butternut recipes

Easy Christmas roast lamb

2 hours

Duck fat roast potatoes

Christmas recipes

Duck fat roast potatoes

1½ hours

Load more

Duck fat roast potatoes

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

1½ kg medium potatoes, peeled and halved
sea salt, to taste
200 g Woolworths duck fat, heated
5 thyme sprigs
sea salt and freshly ground black pepper, to taste

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. Preheat the oven to 200°C and heat the duck fat in a roasting pan. Place the potatoes in the duck fat, taking care not to burn yourself. Season, add the thyme and roast for 60–90 minutes, tossing occasionally to crisp evenly. Once golden and crisp, remove from the oven and drain on kitchen paper just before serving. Season to taste.

Find more potato recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana