Traditional Roast Potatoes
Experience the rustic charm of these crispy duck fat roasted potatoes. Imagine fluffy maris piper potatoes, chuffed up on the edges, infused with the aromatic flavors of rosemary, garlic, and a splash of red wine vinegar. With each bite, savor the perfect balance of crispy exteriors and pillowy soft insides, a delightful pairing of textures that will have you reaching for seconds. This recipe is an exquisite blend of simplicity and sophistication, sure to elevate any mealtime to a memorable dining experience.
— Constant Cookbook
Ingredients
- Maris piper potatoes, peeled and cut into chunks
- Duck fat
- Sea salt & white pepper
- Rosemary sprigs
- 2 garlic cloves, bashed but unpeeled
- Splash of red wine vinegar
- Fragment of star anise (about a quarter)
Instructions
- Boil the potatoes in salted water until nearly falling apart. Drain and allow to steam-dry for a couple of minutes while you pre-heat the duck fat in a 200C oven.
- Shake the potatoes as much as you dare to chuff up the sides, then tip into the smoking fat.
- After 25 minutes, gently squash the potatoes with a masher to open up the sides a little. Chuck in the rosemary, garlic, vinegar and star anise and a generous helping of salt and white pepper.
- Continue roasting until browned to your liking (about another 25 minutes).
Yield
Serves 6
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