If you can recall, I still have close to 1/2 kg of duck fat sitting in my freezer. Apart from duck fat potatoes I haven't really ventured into anything else with the duck fat yet. One of these days when I do have time to spare, I will try to tackle the duck confit. But not now.
I actually think this method is better than the way I was making them before (which is why I'm reposting this).
You might be thinking.. Its duck fat potatoes... can they really go wrong ?! Well no. You can't. But after several tries on different versions (all of which were extremely tasty), there was one standout recipe.
Well... Crispy coating. Soft fluffy interior. :)
So here is another take on Duck Fat Potatoes.
Duck Fat Potatoes (2) - Pommes de Terre Sarladaise
- 3-4 Red Skinned Potatoes (peeled - cut into rough chunks)
- 2 Cloves Garlic (Crushed with the flat side of the blade, skin left on)
- 8-10cm Sprig Rosemary
- 3 tablespoons Duck Fat
- 1/2 teaspoon Salt
- Freshly grounded Black Pepper and sea salt for seasoning
- Bring a large deep saucepan with water to boil add the 1/2 teaspoon of salt.
- Place the peeled and cut up potatoes into the water, bring to boil and reduce heat and let simmer for about 15 mins. Or until the edges potatoes start to soften.
- Pre-heat oven to 180C with a tray lined with a piece of baking sheet.
- Once the potatoes are done, drain them and give them a quick jiggle in the colander to rough up the edges a bit
- Using a pan, melt the duck fat and add in the crushed garlic and rosemary sprig.
- Add in the drained potatoes and toss the potatoes around until they are covered in the duck fat.
- Carefully remove tray from the oven.
- Transfer potatoes, fat, garlic and rosemary on to the baking sheet lined tray and place back into the oven. Cook for 35-40 minutes or until potatoes turn golden brown.
- Remove from oven and season with some freshly ground black pepper and sea salt flakes.