Duck Fat Roast Potatoes

Author: Rudi Liebenberg
Prep Time: 10
Cook Time: 60
Total Time: 1 hour 10 minutes
Yield: 10 - 12
Category: easy; Sides; Vegetables

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Description

There is no greater satisfaction than crispy potatoes

Ingredients

12 –16 whole potatoes, peeled
salt and pepper
pinch paprika
rosemary or thyme, picked
100 g duck fat (use more if needed)

Instructions

Cut the potatoes in half or quarters and place into cold salted water. Bring to the boil for about a minute and half, remove and place in a colander. This is important as the potatoes must get moved around to ruffle the edges and surfaces as this creates delicious crispy bits.

Place in a roasting pan, season with salt, pepper and paprika and sprinkle with picked rosemary or thyme. Roast in duck fat for about 40- 60 minutes depending on the size. Turn potatoes regularly to ensure even browning.

Rudi Liebenberg

Rudi Liebenberg, executive chef at The Mount Nelson Hotel, decided that he wanted to be a chef because he didn't want to talk to people and 'food doesn't talk back'. In essence, his food speaks so loudly that he need never say another word. His culinary journey covers stints at the Michelangelo, the Sheraton and the Saxon but he has now settled happily in Cape Town with his family and has no plans to return to Johannesburg. His style of cooking is modern, but based on a love of 'real' food - home made pasta, down to earth home cooking with a 'cheffy' twist - fresh, delicious and with a nod to what is seasonal.