Roasted Potatoes with Rosemary

INGREDIENTS

  • 1200g Waxy potatoes
  • a pinch Salt
  • 3 tbspn Duck fat
  • 1/4 cup Rosemary leaves
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Preheat the oven to 210C.

Scrub the potatoes well then place into a large saucepan. Cover with cold water and a pinch of salt and place over a high heat. Place lid on the pot and bring to a low boil, then lower the heat to medium and cook for 15 minutes or until just tender.

Drain the potatoes, then cut in half or into quarters, depending on the size.

In the meantime, pour the fat and Extra Virgin Olive Oil into a shallow baking dish and place the dish in the oven to heat. Remove the baking dish from the oven, add potatoes to the dish and sprinkle with sea salt.

Toss well to ensure the potatoes are well covered with fat and place the tray back into oven.

Roast for 10 minutes, then add the rosemary.

Turn the potatoes and roast for a further 15 minutes, or until golden and crispy. Remove from the oven and serve.