Give your Christmas roasties a new look by cooking them in rich duck fat and sprigs of fresh rosemary. If you’re catering for a veggie, try replacing duck fat with rapeseed oil, and if you’re looking to save time, freeze parboiled potatoes for up to 1 month, before roasting.
Preheat the oven to gas 6, 200°C, fan 180°C.
Put the potatoes in a large pan of cold, salted water. Bring to the boil, then simmer for 5 minutes. Drain well and return the potatoes to the pan. Shake vigorously to fluff up the edges, then leave to steam dry.
Meanwhile, melt the duck fat in a large roasting tin in the oven until sizzling. Carefully add the potatoes and toss to coat. Roast for 40 minutes, or until starting to crisp up, turning occasionally. Remove from the oven, add the rosemary and a sprinkling of sea salt, then return to the oven for 15 minutes more or until golden.
See more Christmas side dishes recipes
Why not pair these indulgent roasties with this full bodied finest* white burgundy, with fruity flavours of apple and vanilla?