Directions
- 1Peel the potatoes and cut them into quarters.
- 2Rinse the potatoes under running water.
- 3Add the potatoes, onions, garlic and rosemary into a stock pot.
- 4Add salt and chicken stock.
- 5Boil potatoes until tender.
- 6Strain potatoes and set aside.
- 7Add duck fat to the baking sheet and put into the oven at 200°C.
- 8Once the duck fat is hot, add the potatoes.
- 9Roast the potatoes until golden brown and crispy.
- 10Chop the rosemary and thyme.
- 11Chop the garlic cloves.
- 12Mix chopped rosemary, thyme, garlic with olive oil.
- 13Toss the roasted potatoes with the herb mixture.
- 14Put everything in the oven again.
- 15Grind the rosemary and salt in the mortar and pestle.
- 16Add the rosemary and salt mix to the roasted potatoes.
Ingredients
- 1 kg potatoes
- 1 liter water
- 2 cups chicken stock
- 2 medium onions
- 4 cloves garlic
- 1 rosemary sprig
- 1 pinch salt
- 50 ml duck fat
- 20 ml olive oil
- 1 thyme sprig
Equipment
knifepotato peelerlarge bowlstock potcolanderbaking sheetovenspoonmortar and pestle
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