Ingredients

The following ingredients have 4 Servings
  • 1.5kg King Edward or sebago potatoes, peeled
  • 1 tsp bicarb (baking) soda
  • 2 tbs plain flour
  • 150ml duck fat or extra virgin olive oil
  • 6 garlic cloves
  • 2 stalks rosemary

Instruction

  • Preheat oven to 200.
  • Bring a large saucepan of water to the boil over high heat.
  • Halve potatoes lengthways.
  • Use a fork to ruffle up potatoes and create indents.
  • Add to boiling water with the bicarb and cook for 10-12 minutes until almost tender.
  • Meanwhile place duck fat in a large roasting tray and heat in the oven.
  • Drain potatoes and leave in colander for 2 min to dry then shake up to ruffle edges to form a paste.
  • Scatter with flour.
  • Place potatoes, cut side down in the hot duck fat and cook for 20 minutes then remove and turn once.
  • Continue cooking and turning every 20 minutes for 1 hour or until very golden.
  • Add the rosemary and garlic to the pan for the final 15 minutes to help perfume the potatoes.
  • Drain on paper towel and serve scattered with salt.