Roast Potatoes with Duck Fat and Thyme
For the ultimate crispy roast potatoes this Christmas, look no further than this delectable recipe featuring duck fat and fresh thyme. The rich flavour of duck fat elevates the potatoes, resulting in a golden, crunchy exterior and a fluffy interior that’s simply irresistible. Infused with aromatic thyme, these roast potatoes bring a gourmet touch to your festive meal. Easy to make and bursting with flavour, they’re the perfect accompaniment to any holiday feast!
Cook along with Chef Carl!
Crispy, golden, and downright delicious—Chef Carl’s roast potatoes are the perfect addition to your festive feast. Follow his simple steps for the ultimate Christmas side dish!
What you'll need:
- 5kg Navan Potatoes
- 1 Jar Duck Fat
- 50g Fresh Thyme
- 1 Bulb of Garlic peeled, cloves left whole
Method:
- Peel and cut all potatoes to roughly the same size.
- Boil for 15 minutes in salted water.
- Remove potatoes from water and leave in a large colander so the moisture can steam away.
- Give them a shake (chuff) to break the edges slightly.
- In a large roasting dish heat the duck fat in the oven at 180°C
- Carefully tip the potatoes into the hot fat, add in the garlic and thyme, season and return to the oven.
- Roast for 30 minutes, turning the potatoes in the fat every 10 minutes.
- Once crisp and golden, turn oven off and serve!