Use a mandolin for quick, even potato slicing, then toss with duck fat to turn this side into a showstopper.
The perfect side dish for Christmas always involves potatoes!
After more Christmas side dishes?
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Lightly grease a 25 x 20cm baking dish.
Using a mandolin, thinly slice potatoes lengthways (approx. 3-5mm). Transfer to a large bowl, toss with duck fat, rosemary and garlic, ensuring potatoes are well coated. Season.
Layer potatoes lengthways in dish so they sit upright and snug. Roast for 1 hour and 10 minutes, until golden and crisp, covering loosely with foil if they become too brown.
Remove from oven and rest for 10 minutes. Serve with thyme sprigs.
Why do chefs use duck fat?
Chefs use duck fat in their cooking, especially when frying or roasting, to add in great rich flavouring and crispy texture. Duck fat is great for roasting potatoes as it makes them crunchy on the outside and soft and flavourful on the inside.
Which fat is best for roast potatoes?
Animal fats, especially goose fat or duck fat, work best when roasting potatoes. This is because they create a rich flavour and great crispy quality.
Does duck fat go bad in fridge?
Duck fat can usually last up to one year before opening and around 6 months after opening. It should be kept in the fridge. If you made the duck yourself from rendered duck meat, it will only last a few weeks before it goes bad.
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