Duck Fat and Rosemary Potatoes
Potatoes cooked in duck fat achieve an unparalleled golden colour and crisp edges, while the potato remains creamy inside. Any hard herbs could be used in place of rosemary; try thyme, bay leaves or oregano. If you like a little sweetness, try drizzling with a little maple syrup just before serving.
Carefully place potatoes in a pan of boiling salted water and par cook for 10 minutes. Drain well and allow to cool in a bowl (you can do this a day ahead if you wish).
Heat the oven to 200C. Add duck fat to potatoes, strip rosemary leaves from stems and add. Toss well and season generously with salt and freshly ground black pepper. Roast for 30 minutes or until crisp and golden, tossing occasionally.
1.2 kg Agria potatoes, peeled and cut into 3cm cubes
1/4 cup Duck fat, melted
2 Sprigs rosemary