These crispy duck fat roasted potatoes are incredible. They're soft, fluffy in the centre, and so crispy on the outside. Combined with the homemade rosemary salt, this is the perfect Christmas side.

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Roasted Potatoes 

Ingredients - 

1.2kg - 1.5kg (2.6lbs - 3.3lbs) - Russet Potatoes or Any High Starch Potato, Peeled & Quartered 
5g (0.2oz) - Baking Soda (Bicarbonate of Soda)
80g (1/3 Cup) - Goose or Duck Fat or Beef Tallow (For Vegan, Use Vegetable Oil)
Salt To Taste 

Rosemary Salt -

10g (0.2oz) - Rosemary Leaves 
3 tsp (7.5g) - Salt 

Method - 

1. Preheat oven to 190°c - 375°f.

2. Peel & quarter the potatoes into even-sized pieces. Place the potatoes into a pot of boiling water, add the baking soda and salt and cook for 15 minutes. Remove & drain through a colander. Place a lid over the colander & gently shake & rough up the potatoes.

3. Add the fat to a large roasting dish and heat in the oven for 15 minutes or until smoking hot. 

4. Carefully add the potatoes to the hot fat and spread them out. Place the tray back in the oven for 1 hour and rotate the tray every 15 minutes. Remove and let cool.

5. Place the rosemary and salt onto a baking tray lined with parchment paper and roast in the oven for 4-6 minutes or until the rosemary has dried and is lightly golden. Remove and let cool. Grind in a mortar and pestle or spice grinder until combined. 

6. Season the potatoes as soon as they come out of the oven with the rosemary salt and mix well to coat. Serve in a bowl. Dig in. 

Notes -

Adding the potatoes to boiling water allows the inside to stay raw while the outside starts falling apart. Combined with the baking soda that extracts the pectin from the potatoes, this will result in the most delicious crunchy and fluffy roasted potatoes. Usually, potatoes are cooked in cold water and brought to a boil to ensure even cooking times, but not for this recipe. Trust me, try it.

#christmasrecipes #christmasfood #roastpotatoes

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