Some chefs boil the potatoes first and finish the cooking in duck fat. Serve with pan-fried fish, roast chicken or grilled steak.
800g floury potatoes (Sebago, King Edward, Russet Burbank), peeled
150g duck or goose fat
Half red onion, finely sliced
8 garlic cloves, unpeeled
4 twigs of rosemary
sea salt and cracked black pepper
6 sprigs of thyme
1. Cut the potatoes into rough 2cm dice. Melt 100g fat in a broad frying pan and add the potatoes, red onion, garlic cloves and rosemary in a single layer (divide between two pans and use extra duck fat if necessary). Cook over gentle heat for a good 25 minutes without browning, tossing occasionally, until tender. Add the remaining fat, raise the heat to medium and cook for 10 minutes or until crusty brown (you can do this last stage in the oven at 220C if you prefer).
2. Drain the potatoes (saving the duck fat for future use), toss with sea salt, pepper and extra fresh thyme and serve hot.