'Roasties'
Crispy Roast Potatoes
Submitted By: Tracy M.
Ingredients:
4 lbs Yukon Gold Potatoes* - peeled and cut into 2-3 inch 'chunks'
½ Cup Rendered Duck Fat - can substitute olive or sunflower oil if desired
1 Tbs Fresh Rosemary Leaves - rough chopped
Coarse Sea Salt to taste
-OPTIONAL-
Ground Black Pepper to taste
12-20 cloves Fresh Garlic
Preparation:
- Preheat oven to 400ºF
- Find a large roasting pan that will hold the potatoes in a single layer - Place the duck fat/oil in the pan and place in the center of the oven to heat while boiling potatoes
- Place the peeled and 'chunked' potatoes in a medium pot with a tight fitting lid and add enough cold water to cover the potatoes about 1 inch - Liberally salt the water (should be like mild sea water)
- Place over high heat and bring to a boil (uncovered) - Once a boil has been achieved, reduce heat to medium and allow potatoes to simmer (uncovered) for 5 minutes
- Drain the potatoes well and return them to the pot - Let them stand for 5 minutes - Cover, and shake vigorously to 'fluff' up the surface of the potatoes which helps them to crisp - Remove the lid and set aside for another 5 minutes to allow the potatoes to 'dry'
- CAREFULLY add the potatoes to the hot duck fat/oil and mix them around to coat (add the garlic at this time if using) - Note: The potatoes will sizzle (and possibly splatter) when adding them to the fat so be careful
- Allow the potatoes to roast (turning every 15 minutes) for 45 minutes
- Sprinkle the potatoes with the rosemary, sea salt to taste, and fresh ground pepper to taste if using - Return to the oven and continue to bake until deep golden brown and crispy (apx 15 minutes more)
- Transfer to a serving dish and serve hot
*
Use King Edward potatoes if available
