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)
you'll need;
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.


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