Perfect roast potatoes

AT A GLANCE

  • Serves 6 people

  • 1 kg small Dutch cream or small Sebago potatoes, scrubbed and halved
  • 100 gm duck fat
  • 1 garlic head, cloves separated
  • 2 tbsp rosemary leaves
01   Preheat oven to 200C. Place potatoes in a large saucepan of cold salted water, bring to the boil over high heat and cook until just starting to soften (8-10 minutes), drain immediately and return to saucepan. Shake pan vigorously to roughen edges of potato.
02   Heat duck fat in oven in a roasting pan large enough to hold potatoes in a single layer until very hot (4-5 minutes). Add potatoes, garlic and rosemary to pan, shake carefully to coat in duck fat, season generously and roast until dark golden and crisp (25-30 minutes), serve immediately.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

FEATURED IN

Jun 2009

Jun 2009

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