By Leo Teatero
To get the ultimate duck fat potatoes I save my duck fat when I am making Magret du Canard and keep it in a handy canning jar in the fridge.
Alternatively you can purchase duck fat at the boucherie.
Depending on the time of the year, you need to leave the duck fat out of the fridge for 30 minutes so that it is becomes liquid or at least pliable. I use a silicon spatula to mix things and ensure that no fat is left behind in the bowl.
2.5 kg bag of potatoes
30g liquid duck fat
5g/1 tbsp. of kosher or rock salt
10g/2 tbsp. of dried thyme
5g/1 tsp. of fresh cracked pepper
Preheat the oven to 205°C.
Line 2 baking sheets with parchment paper.
Peel and cut the potatoes into even sized pieces, put into a bowl, with plenty of cold water, rinse and drain the potatoes.
Place the potatoes into a large bowl and add the duck fat, dried thyme and the salt and pepper.
Divide the potatoes into two batches and place on the baking trays. Spread them out in a single layer, so they are not touching each other.
Roast in the oven for approximately 60 minutes or until golden and crunchy, turning twice in the process.
Best served with Magret du Canard or as a side for brunch.