Per serving:
- Calories: 290
- Protein: 5g
- Total fat: 8g
- Saturates: 2g
- Carbs: 47g
- Total sugars: 2g
- Fibre: 5g
Duck Fat Roast Potatoes
We’ve kept our roasties more natural this year with just a hint of garlic and thyme running through them. Use olive oil if you want a veggie side.
Keep things simple this Christmas with our garlic and thyme roasties.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
290
Ingredients
- 2 kg floury potatoes, such as Maris Piper
- 6 Tbsp. duck fat
- 10 thyme sprigs
- 5 garlic cloves, skin on and lightly crushed
Directions
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel the potatoes and cut into large, even chunks. Put into a large pan, cover with cold water and bring to the boil. Simmer for 8-10min.
- Step 2Meanwhile, spoon the fat into a large roasting tin (or oven tray) that will hold the potatoes in a single layer. Heat in the oven for 15min.
- Step 3Drain the potatoes well and leave to steam dry in a colander for 5min. Return the potatoes to the empty pan and shake well to rough up the edges.
- Step 4Carefully add potatoes, thyme, garlic and some seasoning to the hot fat, turning to coat. Roast for 1hr 30min until golden, basting and turning occasionally. Season well and empty into a warmed serving dish. Serve.
Get ahead
Complete steps 1 and 3 up to a day ahead. Cool, cover and chill. Complete recipe to serve.
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