Duck Fat Potatoes are my New Year or Christmas must-serve or else I think I’d have a mutiny on my hands!
And they’re not just for Christmas they pop in my sides all the time.
By par-cooking the potatoes it guarantees a soft fully inside the semolina ensures a crispy outside.
Rosemary and Garlic Duck Fat Potatoes
Crispy, golden potatoes roasted in rich duck fat with fresh rosemary and garlic. Flavorful, aromatic, and indulgent — perfect as a side for roasts, meats, or a special Sunday dinner.
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
1
servingsPrep time
10
minutesCooking time
40
minutesCalories
300
kcalTotal time
50
minutes
Cook Mode
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Ingredients
1 Semolina
1 Potatoes, peeled and cut into medium-sized pieces
1 tbsp Duck fat
4 Garlic Cloves peel and squashed with the back of a knife
Directions
- Add potatoes to a large saucepan, cover with water, and salt well.
- Bring to the boil and cook for about 8 minutes.
- Drain well, season with salt and pepper and coat with semolina.
- Heat a large frypan over medium heat and add duck fat.
- Once hot add potatoes, Rosemary and garlic and sauté until cooked through and crunchy on the outside.
- Drain on paper towel.
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