Our friend Wayne also makes an excellent roastie. I think his may be a little healthier than mine (I could probably bet my life on it). During the festive period, only the duck fat version is served in our house. I don't generally do them at any other time, otherwise I would be dead.
The hardest part of making these is not burning yourself on scalding duck fat. Saying that, it happened to me last week and I lived to tell the tale; I just swore profusely. Just make sure you have no pets or children knocking about. I know most recipes use goose fat, but I have found that duck seems to give a more even result. Goose fat seems to burn the edges.
- 1.5 kilos of Maris Piper potatoes
- 320g jar of duck fat (I used the M&S one)
- 1.5 tbsp semolina powder
- Maldon sea salt
- Peel the potatoes and cut into chunks. Cut diagonally in order to maximise the exposed surface area. This means more crispiness! Give them a wash in a colander before putting in the pan.
- Preheat the oven to 'Hades' level. The hotter the better! Place the shelf on the top rung of the 'middle' section.
- Pour the whole tub of duck fat into a large, heavy bottomed roasting tin and place in the oven.
- Pop the spuds into cold, salted water and bring to a simmer. Parboil for 5 minutes.
- Drain and then put back in the pan.
- Sprinkle in the semolina.
- Right. Muscles needed folks. Start chuffing! Shake that pan like you're in a pan shaking competition! You're also burning a few calories, so you don't need to feel bad about the amount you will eat later... The edges should be all fluffy (see above).
- Your duck fat should be bubbling nicely in the oven. Remove the roasting tray and put onto the hob. BE CAREFUL! It's hotter than hell fire!
- Working quickly, place the potatoes into the bubbling fat. Do not tip them from the pan. You will regret this on your way to A&E. I generally do it carefully by hand so I can do a few at a time, but I would recommend using cooking tongs.
- Back in the oven sharpish!
- Cook for 30 minutes.
- Turn using tongs.
- Back in for 30 minutes.
- Turn using tongs.
- You are looking for a nice golden brown colour all over (see above). They will probably need at least another 20 minutes, but unlike baking this is no exact science. Take them out when they are done!
- Remove from the hot fat using tongs and into a large ovenproof bowl lined with kitchen roll.
- Dab any excess fat with more kitchen roll. Remove all said kitchen roll.
- Sprinkle with about 1 tsp of Maldon sea salt.
I generally then leave these in the bottom of a medium oven whilst I cook my veggies and carve the meat. This gives them an extra bit of crispy wonderfulness.
Note: Duck fat can be reused. Just let it cool a little before pouring back into the jar.
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