Side Servings
Potatoes roasted in duck fat
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Wine/Spirit Pairing
Steenberg Merlot 2014
Ingredients
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- 2 kg Woolworths everyday large potatoes, peeled and halved lengthways
- 165 g Woolworths free-range duck fat
- Salt, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Preheat the oven to 180°C. Bring a large pot of salted water to the boil.
Add the potatoes and cook until just tender. Remove the pot from the heat and roughen the outside of the potatoes using a fork. - Place the duck fat in a large roasting pan and heat in the oven for 10 minutes (it will melt and become liquid). Carefully add the potatoes to the roasting dish and roast for 1 hour, turning every 20 minutes. They should be completely crisp on the outside and fluffy inside.
- Remove the potatoes from the roasting tray and drain on kitchen paper. Season with salt while still hot.
Cook's note: There's a reason Woolies sells duck fat all year round. Used instead of butter or oil, it will lend a magical, festive flavour to the crunchiest roast potatoes you've ever served. Be brave! You can take up Pilates in January.
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