Hoe down a plate of duck fat potatoes
One joyous twist to the end of summer is the reintroduction of hearty, warming meals back into our diets. We’re starting the transition on an uncomplicated note with simple yet scrumptious duck fat potatoes. You can find a tub of duck fat to call your own at The Standard Market Co. at Gasworks, and use it to cook root vegetables and meats, when popping popcorn from dried kernels and making terrines.
1 kg sebago or king edward potatoes
150 g duck fat
Heat oven to 180°C and place a baking tray inside to warm. Peel potatoes (optional) and cut into even-sized pieces, about a 3 cm dice. Transfer potatoes to a large saucepan and cover with water. Add a sprinkle of salt. When the temperature reaches a rolling boil, lower heat to a simmer for two minutes.
Meanwhile add the generous dollop of duck fat to the hot baking tray and return to the oven to heat for a few minutes. Drain the potatoes and add to the hot duck fat – be careful, as the fat will sizzle. Roast for about 15 minutes before tossing and turning the potatoes over. Return tray to the oven for another ten to 15 minutes. Toss again and up the heat to 220°C, cooking for a final ten minutes until crusty and brown.
Sprinkle on salt flakes and a few snips of chives. Serve alongside pan-fried fish and lemon or a quick salad of tomato, goats curd and rocket – or eat the potatoes all on their glorious lonesome, dipped into smoky tomato sauce.
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