Method:
Pre-heat your oven to 200 °C.
Peel your potatoes and cut into quarters
In a bowl, cover the potatoes in cold water and leave for 10 to 15 minutes
Boil a kettle of water
Place a shallow metal baking tray at the top shelf of the oven. Add the duck fat
In a pot, add the freshly boiled water and the salt (about 1/2 tsp. for every two potatoes). Return the water to the boil
Drain the potatoes and carefully add to the boiling water
Partially cover the pot and cook for 7 to 8 minutes, or until the potatoes are parboiled (soft enough that the edges can be pierced by a fork, but not falling apart)
Drain the potatoes and return to the pot. Cover and give the pot a jolly good shake to fluff up the potatoes. Leave the covered pot to one side
Carefully remove the baking tray from the oven and place on the stove-top over a medium to high flame
Add the parboiled potatoes and “fry” them in the duck fat (3 to 4 minutes per side). Do not overcrowd the tray as this will affect the final result
Return the potatoes to the hot oven and cook for at least 10 minutes, after which turn the potatoes
Continue cooking until the potatoes are golden brown – the cooking time is determined by how many potatoes you are cooking and the size you’ve cut them into. The more potatoes, the longer the overall cooking times. Generally speaking though, it should take another 20 or so minutes
Once the potatoes are done, drain them on some kitchen roll before serving
No additional seasoning is required due to the initial salt in the parboiling part of the process
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
