Duck Fat Roast Potatoes

Crisp on the outside, fluffy on this inside: they’re the ultimate roast potato.

Recipe credit: Bianca Strydom, Romy Wilson, Jan Ras

Serves 4 to 6 
Preparation: 10 minutes 
Cooking: 35–45 minutes 

SHOP THE RECIPE

*Selected products are available online

INGREDIENTS:

  • 1 kg Woolworths Medium Mediterranean Potatoes, parboiled 
  • (or 1 kg Woolworths Apache Potatoes, parboiled )
  • 330 g Woolworths free range duck fat 
  • Salt, to taste 
  • 3 T Woolworths Fleur De Sel Sea Salt Crystals 
  • 6 sprigs fresh rosemary, leaves picked 

METHOD:

  1. To create surface area for crispiness on the parboiled potatoes, place them in a colander and shake to roughen up the edges. 
  2. Place the potatoes in an ovenproof baking dish. Heat the duck fat and pour it over the potatoes, season with salt and roast for 35–45 minutes at 180°, basting often with the duck fat. 
  3. To make the rosemary salt, crush the salt and rosemary together until the rosemary is very fine and the salt is green. Serve the potatoes immediately, topped with the rosemary salt. 

Cook’s note: Serve the duck-fat roast potatoes with roast chicken and a fresh fennel-and-lemon salad. Crush any leftover potatoes to make a crispy topping for a cottage pie or baked fish.