Roasted Potatoes

This is a simple enough recipe. What makes it a winner is the added duck fat that not only elevates the flavours, but gives the potatoes a slight crispy outside, while maintaining a soft inside.

Ingredients:

4 russet potatoes

4 large pips of garlic (chopped)

2-3 tbsp duck fat

sea salt and pepper

1 brunch fresh coriander leaves (chopped)

Method:

1. Peel the potatoes and cut into cubes to your liking. I go with about 4cm size cubes.

2. Place cubes in water with 1 tsp of salt and parboil until they are slightly cooked but still firm when you pierce it.

3. Drain the liquid and shake the potatoes about firmly in the pan to roughen up the outsides.

4. The oven should already be pre-heated to 220 celsius.

5. Add the duck fat to a roasting tin and place in oven. Heat for about 3-4 minutes or until the fat melts.

6. Take out the tin and throw in the potatoes, garlic, sea salt and pepper.

7. Mix well with the duck fat.

8. Roast for about 45-60 minutes until the outside looks crunchy.

9. Take the tin out around 35 minutes and shake the potatoes about. Return to oven.

10. When done remove from oven and sprinkle the chopped coriander leaves.

11. Serve with roast chicken.

You can actually roast the potatoes the same time as the roast chicken in the oven to save time and electricity.