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Roast potatoes with duck fat
Roast potatoes with duck fat

Before you jump to Roast potatoes with duck fat recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. Even though we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically think that healthy diets require much work and will significantly alter the way they live and eat. In reality, however, just making some small changes can positively affect daily eating habits.

You can see results without having to remove foods from your diet or make substantial changes right away. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate previously.

To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to roast potatoes with duck fat recipe. You can cook roast potatoes with duck fat using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Roast potatoes with duck fat:
  1. Use 2 x k Rooster potatoes or King Edward
  2. Prepare 100 x g duck fat or lard
  3. Prepare Enough water to cover
  4. Use 3 x tbsp salt
  5. Take 1 x tsp baking soda (opt)
  6. Get 1 x tbsp veg oil
  7. Use flakey salt to finish
Instructions to make Roast potatoes with duck fat:
  1. Peel and portion potatoes evenly, just make sure you pick a size and stick to it. Cover with cold water and add the salt and baking soda. The baking soda creates extra fluffy surface that will be so crispy when roasted.
  2. Bring potatoes to a boil and reduce heat and simmer for between 5 and 10 minutes. Do not allow the potatoes to cook fully, what you want is for the surface area to be fluffy when scraped with a knife but not soft in the centre, drain in a colander and leave to steam dry for a few minutes. Then transfer back into the pot.
  3. Toss the potatoes around in the pan to rough up the edges, you can see in the 2nd image how fluffy the surface is. select a rimmed baking or roasting tray and add the duck fat or oil or lard.
  4. Space out the potatoes on the tray or trays so that there is some gaps to allow the heat to crisp up all the surface, add a little oil to stop the fat burning then roast at 230c - 450f for about 20 minutes or until the bottom edges are super crispy. Turn them over and return to the oven for a further 10 - 15 minutes.
  5. Serve on a plate or in a bowl for the family to dive into, I used the fork test for crispness and my god they were amazingly crunchy and fluffy in the centre. Best Roasties ever people. https://www.youtube.com/watch?v=1wIc8e-qb8U&t=33s

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