Duck Fat Roast Potatoes
Ingredients
1.2 kg Maris Piper potatoes - peeled and halved
75 ml duck or goose fat
3 sprigs of rosemary
6 sprigs of thyme
1 bulb of garlic - cloves separated and crushed lightly
Instructions
Step 1
Peel and halve the Maris Piper potatoes (1.2 kg) and place into a large saucepan, cover with water and season generously with salt.
Step 2
Cook until a sharp knife pierces the potato with little resistance (approximately 12-14 minutes).
Step 3
Once cooked, drain in a colander and leave to air dry until completely cool.
Step 4
If you have time, place onto a tray in the fridge overnight to dry out.
Step5
Pre-heat the oven to 200℃. Using NEFF's Circo Therm® setting, pre-heat the roasting tray, then carefully add the duck/goose fat.
Step 6
Return to the oven to heat the fat for 5 minutes.
Step 7
Carefully remove the tray and add the potatoes.
Step 8
Take caution to not pack too tightly – this creates steam, which makes it harder to achieve a crisp texture.
Step 9
Roast for 35 minutes, then remove from the oven and turn over, adding a splash more fat if needed. Return to the oven and cook for a further 15 minutes.
Step 10
Five minutes before the end, add the herbs and garlic and return to the oven until finished – potato perfection!
