THE best triple-cooked duck fat potatoes
What could be better than a crispy roast potato at Christmas? A whole tray full of triple-cooked duck fat potatoes. With mint butter. Oh my!
Triple-cooked duck fat potatoes:
- Preheat the oven to 180°C.
- Heat 150 g duck fat on a baking tray, then add 8 big peeled and parboiled Nicola Mediterranean potatoes.
- Baste the potatoes very well with the duck fat to ensure a perfectly golden crust.
- Season generously with salt and place in the oven to roast for 30 minutes, or until golden brown.
- Remove them from the oven.
- Carefully squash each potato so that flesh is exposed. Baste with duck fat again and roast for a further 20–30 minutes.
- While the potatoes are roasting, combine 150 g softened butter with 20 g freshly chopped mint and set aside until the potatoes are cooked.
- Drizzle the mint butter over the potatoes and enjoy!
Not in the mood to cook this summer?