Recipes

Method

Preheat the oven to 200°c.  Peel and cut the potatoes into diced blocks (2.5-5cm).

Put into a saucepan, with plenty of cold salted water, and the baking soda.  Bring to the boil and allow to cook for about 10 - 12 minutes, until the edges are soft.

Drain the potatoes in a colander – remove as much water as possible - put them back into the dry pot, put the lid on, and shake vigorously!  This creates a fluffy layer on the outside of the potatoes that absorbs the duck fat and turns into an amazing crunchy crust. 

Melt the duck fat in a saucepan, and add to the potatoes.  Ensure potatoes are well coated in fat.

Place potatoes in a roasting pan, in a single layer. Roast the potatoes for 30 mins, then take them out of the oven and turn them over and add the garlic and rosemary. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10 mins, or however long it takes to get them golden and crisp.

Serve with the cracked pepper and a generous amount of sea salt flakes.  Serve immediately!

You can also cook your other roast vegies in the same way for a wonderful taste and crisp presentation.