0:15 Prep | 1:00 Cook | 6 Servings | Capable cooks
A wonderful and traditional recipe for twice-cooked potatoes roasted in duck fat.
1kg King Edward potatoes or pontiac potatoes, peeled, chopped into 3cm pieces
2 tablespoons duck fat
2 tablespoons flat-leaf parsley leaves, chopped
Step 1 Preheat panggangan to 190C. Place potatoes in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium and cook for 5 minutes or until parboiled. Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting).
Step 2 Place duck fat in a roasting pan, then place in panggangan for 3-4 minutes until melted and hot. Remove from the oven, carefully add potato to duck fat and gently toss to coat. Season and roast, turning once, for 35-40 minutes until golden and crisp.
Step 3 Toss with chopped parsley to serve.
Author: Valli Little Image credit: Ben Dearnley Publication: Taste.com.au