The fat from the roast meat really makes the best roast potatoes.
4 people40 minutes15 minutes
2sprigsSuperValu Fresh Rosemary
cut into large, even-sized chunks, use Rooster or Golden Wonder
100gSuperValu Signature Tastes Duck Fat
Preheat the oven to 220°C/gas mark 7.
Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and simmer for 8 to 10 minutes, until the outsides have just softened. Drain and return to the pan for a minute or two to dry out.
Meanwhile, preheat a roasting tin with 4 tablespoons of duck fat for a few minutes, until just smoking.
Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork. Carefully tip them into the roasting tin, basting the potatoes with the melted fat. Add the remaining duck fat to the tin along with the garlic and rosemary.
Cook the potatoes in the oven for 20 minutes, then turn them over. Season to taste with salt and cook for a further 10 minutes, until crispy around the edges and golden brown.
To serve, tip the roast potatoes into a warmed serving dish.