Prep: 15 mins Cook: 80 mins Serves: 8 people
- 1 kg desiree red-skinned potatoes, peeled, quartered
- ½ cup duck fat, or olive oil
- 1 large sprig fresh rosemary leaves
- Flaked sea salt
Preheat oven to very hot, 220 C.
Place potatoes in a large saucepan, cover with cold water and bring to the boil on high. Boil 12 to 15 mins until just tender. Drain well, shake lightly to rough up. Tip: To completely dry potatoes, toss them over low heat before baking.
Place duck fat into a baking dish. Heat in oven 5 to 10 mins.
Add potatoes to hot fat, turning to coat. Bake 30 mins. Turn, sprinkle with rosemary. Bake 20 to 25 mins until golden and crisp. Season to taste.
Recipe & Photo: BauerSyndication.com.au