Triple-cooked duck-fat roast potatoes with mint butter
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- Abigail Donnelly
- 4
- Easy
- Meat-free
- 10 minutes
- 55 minutes
- Woolworths Thelema Cabernet Sauvignon 2017
- Buy Ingredients Here
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
Cooking Instructions
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 satis fied with the colour.
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