Crispy duck fat roast potatoes

Pesto Princess
6 servings Prep: 30 mins, Cooking: 30 mins
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No Christmas dinner is complete without the perfect roast potato, right?

By Independent Contributor December 23 2020
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Ingredients (6)

For the potatoes
1.5 kg large potatoes — peeled and quartered
2-3 tbsp all-purpose flour
1 tsp fine sea salt
150 g duck fat
For the pesto dip
250 g crème fraîche
2-3 tbsp Pesto Princess basil pesto — or your favourite flavour
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Method:

Place the potatoes in a large pot and cover with water. Bring to the boil and cook until they are tender when you poke them with a fork.

Strain the potatoes in a colander and leave to air dry for a few minutes before sprinkling with flour. Toss the potatoes in the colander and add more flour as needed to cover them with a light dusting all around, finish off with a sprinkle of salt. You want the potatoes to get a little ‘rough around the edges’ as this adds to the crispiness.

Crispy duck fat roast potatoes

Place your roasting tray, with duck fat, in the oven and heat to 180°C. Once heated through, remove the tray and carefully place the potatoes into the hot fat, taking care not to crowd the pan. A pair of long tongs is ideal for this task, preventing you from being splashed by hot fat.

Put the potatoes back into the hot oven and roast for 10-15 minutes before turning and roasting for a further 10-15 minutes. Ovens vary, so keep checking as you are after a delicious golden hue and crispy edges.

While the potatoes are roasting, mix together the crème fraîche and pesto in a little serving bowl.

Once the potatoes are ready, sprinkle with some extra salt and serve.

 

Recipe shared with us by Pesto Princess. Find more recipes on their website or follow Pesto Princess on Instagram. 
All images by Michelle Parkin. 



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