Roast Garlic & Rosemary Kipfler Potatoes Cooked in Duck Fat

 Roast Garlic & Rosemary Kipfler Potatoes Cooked in Duck Fat

Ingredients:

                  • 1 kilo of kipfler potatoes washed and peeled

• 1 tablespoon of finely chopped fresh garlic

•  2 teaspoons of freshly chopped rosemary

• 1 tablespoon of finely chopped parsley

• 1 ½ tablespoons of quality duck fat

• 1 ½ tablespoons of salted butter

• Sea salt and freshly cracked black pepper to season

Method:

Pre-heat the oven to 180°c

Boil the kiplfer potatoes until they are just cooked. Drain them and cut them into bite size pieces and place them on a baking tray lined with baking paper.

In a small pot gently melt the duck fat and salted butter. Remove from heat and let it cool till its still warm. Stir in the garlic, rosemary and parsley.

Pour the duck fat mixture over the potatoes and coat them well, season with sea salt and pepper.

Bake the kipfler potatoes and turn them occasionally so they get coated in the fat. Cook until they turn light golden brown and the edges start to crisp.

Serve as a side dish or accompaniment to my aromatic roast duck breast recipe.