Roast Potatoes

• 1 kg potatoes (Russets, Red washed, Yukon Gold etc), peeled and chopped into chunks
• Your chosen fat (duck fat, goose fat, vegetable oil etc)
• 1 sprig rosemary, minced
• 1 lemon, zest
• 4-5 garlic cloves, minced

olive oil

honey

parmesan

parsley, garnish

1. Preheat oven to 200C/390F.
2. Boil your potatoes in salted water for 15 minutes or until fork tender. Drained and place the potatoes back into the empty pot. Cover and shake the pot vigorously so break up the edges slightly (this add to the crispy texture of your roast potatoes). Set aside to dry for 15 minutes
3. Meanwhile make the garlic & rosemary oil. In a bowl, combine the garlic, rosemary, lemon zest, 3 tbsp olive oil, salt and pepper. Set aside
4. Pour your chosen fat (i used vegetable oil) into a baking pan, enough to cover the bottom of your pan. Place the baking pan with the fat into the oven for 15-20 minutes.
5. Once the fat is hot, take the baking pan out of the oven and CAREFULLY drop in the potatoes. Toss the potatoes in the fat to even coat all sides and put it back into the oven for 1-1.5 hours, tossing the potatoes every 20-30 minutes.
6. 30 minutes before the potatoes are done, add the garlic and rosemary oil into the potatoes, toss well to evenly distribute and bake for a final 30 minutes.
7. Top with a drizzle of honey, salt, parmesan and parsley.