Ingredients
- 1.5kg Lotatoes
- 2–3 tablespoons Rougié French Duck Fat
- 1 teaspoon flaky sea salt (plus more to taste)
- Freshly ground black pepper
- 2 sprigs fresh rosemary (optional)
- 3 cloves garlic, smashed (optional)
Cooking Instructions
1. Prepare the Potatoes:
- Peel the Lotatoes and cut them into evenly sized chunks for even cooking.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 8–10 minutes or until the edges are slightly softened but the potatoes remain firm.
2. Preheat the Duck Fat:
- While the potatoes are boiling, preheat your oven to 200°C (fan-forced).
- Place the Rougié French Duck Fat in a large roasting pan and put it in the oven for a few minutes to heat. The fat should be hot and shimmering when the potatoes are added.
3. Fluff the Potatoes:
- Drain the boiled potatoes and return them to the pot.
- Shake the pot gently to rough up the edges of the potatoes—this creates the crispy texture when roasted.
4. Coat in Duck Fat:
- Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan and toss them in the hot duck fat until well coated.
- Season with flaky sea salt and black pepper. Add rosemary sprigs and smashed garlic cloves for extra flavour if desired.
5. Roast the Potatoes:
- Spread the potatoes out in a single layer, ensuring they aren’t crowded (use two pans if necessary for maximum crispiness).
- Roast for 40–50 minutes, turning the potatoes halfway through, until they are golden and crispy on the outside and fluffy on the inside.
6. Finish and Serve:
- Remove the potatoes from the oven, seas
Notes for Success:
- Use Hot Fat: Adding potatoes to hot duck fat ensures a crisp coating.
- Don’t Overcrowd: Give the potatoes room to crisp up by spreading them out.
- Fluffing is Key: Shaking the boiled potatoes in the pot makes the edges rough, which helps them crisp during roasting.