Roasties with Parmesan and Pine Nuts
The perfect pairing - crispy roast potatoes topped with paremsan and pine nuts.
4 people
40 minutes
10 minutes
Ingredients
- 100 g Duck Fat
- 2 tbsp Parmesan Cheese grated
- 2 tbsp Pine Nuts crushed
- 6 - Rooster Potatoes cut into large chunks
- 1 pinch Salt and Pepper
- 1 tsp flour
- 2 tbsp rosemary chopped
Method
- Preheat the oven to 200C.
- Place the potatoes in a pan of cold salted water and bring to a boil. Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened.
- In a bowl, combine the parmesan, pine nuts and rosemary with the corn flour.
- Preheat a roasting tin with duck or goose fat for a few minutes until just smoking.
- Drain potatoes and return to the pan for a minute to dry out. Put the lid back on the potatoes and shake vigorously to break up and soften the edges.
- Sprinkle the parmesan mixture over the potatoes and carefully tip them into the hot oil. Season well.
- Place back the potatoes back in the oven and cook for 30 minutes, turning halfway, until crispy around the edges and golden brown.
Enjoy warm.
