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Duck fat roast potatoes with Parmesan and rosemary

We all know that there’s nothing like a tray of duck fat roast potatoes. With duck fat available at a selection of local grocery stores, it’s easier than ever to indulge in this delicious side. And if you can’t find any, remember to always cook your potatoes last, then you can roast them in the pan juices leftover from your Christmas duck. Easy!


1 kg baby potatoes, peeled and halved
5 tbsp flour
5 tbsp duck fat
3 cloves garlic, chopped
2 tbsp sea salt flakes
10 g rosemary
40 g grated Parmesan

1. Preheat oven to 200°C.
2. Parboil the potatoes for 10 minutes.
3. Remove and rinse in cold water. Toss the potatoes through the flour until evenly coated.
4. Place the duck fat in a roasting tray and toss the potatoes through it until evenly coated. Sprinkle with the garlic, salt and rosemary and roast for 20 minutes, tossing the potatoes at intervals, until golden and crispy.
5. Remove from the oven and sprinkle with Parmesan. Serve immediately.

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