crispy potatoes in duck fat

Ingredients

• 1kg floury potatoes, peeled
• 4 tbsp Tassie Tallow Duck Fat from David’s Larder
• 1 tbsp flour
• 2 tbsp picked thyme leaves

Directions

• Preheat oven to 200C (180C fan-forced).
• Preheat a deep baking tray in the oven.
• Quarter potatoes; if using kipflers, leave whole.
• Place in a saucepan of cold water over medium heat. Add a pinch of salt and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Strain the potatoes and place in a large bowl.
• Add 1 tablespoon of duck fat and toss to coat.
• Add half the flour and toss to coat.
• Sprinkle remaining flour to evenly coat.
• Remove hot baking tray from oven and add 2 tablespoons of duck fat.
• When the fat has melted, add the potatoes, toss to coat, season with plenty of salt and return to oven immediately.
• Bake for 20 minutes, remove tray from oven and, using a pair of tongs, turn over each potato. They should be starting to develop a golden crust. If the tray seems a bit dry, add the remaining duck fat.
• Return to oven and cook for another 20 minutes or until golden.
• Remove tray from oven and sprinkle the potato with thyme. Leave the potatoes to rest in the tray for 5 minutes, moving occasionally to allow them to absorb the aromatics from the herbs.
• Transfer to a platter and serve immediately.