Crispy Duck Fat Potatoes

Ingredients:
~1.5kg medium-large potatoes (white potatoes, or brushed brown)
1 tablespoon + 1 and a 1/2 teaspoons sea salt
1 teaspoon garlic powder
150g duck fat
Optional to serve: 2 teaspoons of fresh rosemary , roughly chopped, extra sea salt flakes
Method:
Preheat the oven to 230°C
Bring a pot of water to the boil
Peel the potatoes, then cut into chunks (~7-8cm)
Add the tablespoon of sea salt to the water, then add the potatoes and par-boil for 10-minutes
Drain potatoes well, shake any excess water out of pot, then tip the potatoes back in and let stand for 5-minutes to steam out excess water
Add the other 1 and ½ teaspoons of sea salt plus the garlic powder to the potatoes, place the lid on the pot then shake the pot up and down 5 to 7 times to “rough up” the surface of the potatoes
Pour the duck fat into a heavy based metal roasting pan (not glass or ceramic), then transfer to the oven
Heat for 5-minutes until it's shimmering and hot (duck fat has a pretty high smoke point, and you want it to be hot before you put the potatoes in to get ultra-crispiness)
Remove the pan from oven carefully
Transfer the potatoes in piece-by-piece, turning to coat in fat and then arranging cut face down
Roast for 25-minutes
Turn potatoes, roast 15-minutes
Turn again, then roast 10-15-minutes until the potatoes are a deep golden and super crunchy.
Transfer to a bowl, sprinkle with salt flakes and rosemary, then serve immediately!
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