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Crunchy confit roast potatoes

Duck fat makes these extra tasty! - by Ellie Vernon
  • 10 Dec 2019
Crunchy confit roast potatoes
Prep: 20 Minutes - Cook: 90 Minutes - Serves 8-10
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Duck fat makes these extra tasty!

Ingredients

2kg floury potatoes (desiree, king edward), peeled, cut into chunks

200g duck fat

Sea-salt flakes and freshly ground black pepper, to season

Method

  1. Put potatoes in a large saucepan and cover with cold salted water. Bring to boil over high heat. Reduce heat to low and simmer for 2-3 minutes until slightly tender. Drain, return to pan and give a good shake to rough up. Tip into a large baking dish lined with baking paper and chill, uncovered, overnight (or cool thoroughly if your time is short). 

  2. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put duck fat in a large baking dish and heat in oven. After 10 minutes, transfer cold potatoes to hot duck fat – you should hear them sizzle as they hit the fat. Toss to coat in fat and season well, then spread in a single layer. Roast for 1½ hours, turning once and basting with fat to evenly brown. Serve immediately. 

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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