Ingredients

• 6 - 8 x Medium Desiree or Dutch Cream roasting potatoes

• 250g x Duck Fat

• Salt to your taste

• 1/2 x Teaspoon black pepper

• 1 x Teaspoon Garlic powder - optional

• 1 x Teaspoon dried rosemary - optional

Preparation

The aim is to have a crispy skin and a soft creamy inside for the potatoes and the way you get this is to twice bake. Wash the potatoes then roughly half them (or quarter) if needed and place in a pot of cold water. You should always start with cold water before bringing to the boil.

The rough cutting of the potatoes will help give you the crispiness later.

Once the potatoes have just started to soften, drain and place on a tray. They must be completely dry for the next stage.

In a baking tray mix the duck fat with the salt, pepper, rosemary and garlic powder (if using) and place in a hot oven. Then, when really hot, add the potatoes for the second cooking and thoroughly toss them in the duck fat mixture so the potatoes are evenly coated.

Then roast at 200c with fan for 45 minutes, depending on your oven and until the potatoes are golden brown and crispy.

It is a good idea to move or toss the potatoes around while roasting so all sides receive even heat.

Important: Always start the first cook of the potatoes in cold water then allow to come to boil.

Comments: For more information on Duck Fat see the Spice Road Spices Spice Blog in the website: www.spiceroadspices.com.au