Serves 1
Directions
- 1Peel the potatoes.
- 2Chop the potatoes into smaller pieces.
- 3Rinse the chopped potatoes in a bowl with water.
- 4Place the potatoes into a pot.
- 5Add water to the pot, covering the potatoes.
- 6Add thyme, rosemary, and garlic cloves to the pot.
- 7Add salt to the pot.
- 8Boil the potatoes.
- 9Drain the boiled potatoes using a colander.
- 10Preheat the oven to 180 degrees Celsius.
- 11Add duck fat to a baking tray and place it in the oven to heat up.
- 12Remove the hot baking tray from the oven.
- 13Carefully place the boiled potatoes into the hot duck fat in the baking tray.
- 14Baste the potatoes with the duck fat and other seasonings in the tray.
- 15Return the baking tray with potatoes to the oven.
- 16After baking, remove the tray from the oven; the potatoes should be golden brown and crispy.
- 17Baste the roasted potatoes with the pan drippings.
- 18Remove rosemary leaves from their stems and chop them finely.
- 19Remove thyme leaves from their stems and chop them finely.
- 20Add the chopped rosemary and thyme to the roasted potatoes.
- 21Add more salt to the roasted potatoes.
- 22Mix the potatoes with the fresh herbs and salt.
- 23Return the potatoes to the oven for a final crisping.
- 24Remove the final roasted potatoes from the oven.
- 25Serve the roasted potatoes in a bowl, garnished with rosemary and a sprinkle of salt.
Ingredients
- potatoes
- thyme
- rosemary
- garlic cloves
- salt
- duck fat
- garlic
Equipment
bowlvegetable peelercutting boardknifepotstovecolanderbaking trayoven mittsspoonbowl
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