Friday, August 17, 2012
Roast Potatoes With Duck Fat And Rosemary
Often the simplest and most unadorned dishes are the tastiest and roast potatoes with duck fat is a very good example of that.
J 'demanded' some snacks before the start of our dvd marathon on a cold Sunday afternoon. Having just had yum cha hours before I was quite happy to eat nothing until dinner but in order to stop him from running to the nearest shop and return with some msg laden crisps, I had to do something quick.
I spotted the tub of duck fat (from this recipe) in the fridge and knew what to do right away and the result was a bowl of the naughtiest, tastiest, crispiest golden roast potatoes ever.
serves 2 as a snack or as a side dish to meat or fish
oven preheated at 220 C (conventional)
3 large potatoes, cut into chunks
5 cloves of garlic, lightly bashed with the blade of a knife
a sprig of rosemary, removed leaves from the stalk
2 to 3 tbs of duck fat*
salt and pepper to taste
Prepare the ingredients while the oven is heating up.
Place all ingredients in a oven tray and mix well, season generously with salt and pepper.
Roast in the hot oven until golden and crispy, shaking from time to time for even roasting.
Serve as a snack or as a side to meat or fish.