CRISPY SEASONED DUCK FAT ROAST POTATO GEMS

pREP TIME: 15 MINUTES

COOK TIME: 1 HOUR 15 MINUTES

Ingredients

• For the Potatoes:

  • 1.5 kg potatoes (WE LOVE TASMANIAN PINK-EYE!)

  • 4 tbsp duck fat (use olive oil or coconut oil for vegan/vegetarian options)

  • 2 tsp Rub-A-Dub Spicy Lemon Myrtle Seasoning or Aromatic Wild Herb

  • 1 tsp salt

  • Freshly ground black pepper

• Optional Garnishes:

  • Fresh parsley, chopped

  • Lemon zest

Method

1. Preheat the Oven:

   • Preheat your oven to 200°C (fan-forced) or 220°C (conventional). Place a roasting tray in the oven to heat up.

2. Prepare the Potatoes:

   • Peel the potatoes and cut them into even-sized chunks. Rinse under cold water to remove excess starch.

3. Parboil the Potatoes:

   • Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10 minutes or until the edges are starting to soften. Drain and allow them to steam dry for 2–3 minutes.

4. Fluff the Potatoes:

   • Return the drained potatoes to the pot. Shake the pot gently to rough up the edges—this step ensures ultimate crispiness.

5. Season and Coat:

   • In a large mixing bowl, toss the potatoes with duck fat (or vegan alternative), Rub-A-Dub Spicy Lemon Myrtle Seasoning or Aromatic Wild Herb. Ensure they’re evenly coated.

6. Roast the Potatoes:

   • Carefully transfer the seasoned potatoes to the preheated roasting tray. Arrange them in a single layer without overcrowding.

   • Roast for 1 hour, turning every 20 minutes to ensure even browning and crispiness.

7. Garnish and Serve:

   • Remove the potatoes from the oven and sprinkle with chopped parsley AND lemon zest, SALT AND PEPPER. Serve immediately..

Suggestions for Dietary Needs

• Vegan: Replace duck fat with olive oil, coconut oil, or a plant-based butter alternative for the same crispy texture.

• Gluten-Free: Naturally gluten-free!