Duck fat roasties with rosemary

Duck fat roasties with rosemary recipe

1 rating

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. See method

  • Serves 8
  • 15 mins to prepare and 1 hr to cook
  • 268 calories / serving
  • Freezable

Ingredients

  • 2kg (4lb) floury potatoes, such as King Edwards, cut into chunks
  • 5 tbsp duck fat
  • 3 rosemary sprigs

Each serving contains

  • Energy

    1130kj
    268kcal
    13%
  • Fat

    10g 14%
  • Saturates

    3g 14%
  • Sugars

    1g 1%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 42.1g Protein 5.3g Fibre 4.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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.

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