Ingredients

Method

•  1 1⁄2 kg peeled and halved medium potatoes
• sea salt, to taste
• 200g heated Woolworths duck fat
for serving
• 60g Woolworths coriander-and-roasted seed dukkah
• chopped rosemary

Method

Ingredients

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. Return to the warm pan and shake gently to roughen the potatoes.

3. Preheat the oven to 200°C and heat the duck fat in a roasting pan.

4. Place the potatoes in the duck fat, taking care not to burn yourself. Season and roast for 60–90 minutes, tossing occasionally to crisp evenly. Once golden and crisp, remove from the oven and drain on kitchen paper. Sprinkle with the rosemary and dukkah and serve immediately.

Cook's note: Roughening the potatoes in batches ensures they’re all equally done and creates more surface area for extra crispiness.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen