Preheat oven to 200°C/400°F. Dollop duck fat onto a roasting tray then place in the hot oven to get the fat really hot.
Parboil the potatoes with generously salted cold water. Bring up to boil then boil potatoes for about 7 minutes, lid off.
Drain potatoes well, allow steam to evaporate excess moisture. Gently shake the pot to fluff up the edges of the potatoes.
Place parboiled potatoes onto hot tray, coat with duck fat. Roast for 45 min. Add garlic & rosemary in after 15min.
Make sure to bake on the bottom shelf of oven. Turn the potatoes every 15 minutes until potatoes are deeply golden.
Super aromatic thanks to the duck fat, garlic and rosemary sprigs.
Golden, crispy and luxurious!
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