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    ROASTS WITH THE MOST

    Nov 18, 2020 4 minutes
    WORDS CORINNE PARKES
    PHOTOGRAPHY
    NIGEL LOUGH
    STYLING
    KIRSTEN JENKINS

    DUCK-FAT POTATOES, ROSEMARY SALT & SHERRY VINEGAR

    SERVES 4-6 AS A SIDE

    25g sea salt flakes
    1 tbs finely chopped rosemary, plus extra leaves to serve
    2kg sebago potatoes, peeled, cut into rough 6cm pieces
    1/4 cup (50g) fine semolina
    200g duck fat, melted
    1 tbs sherry vinegar

    To make the rosemary salt, combine salt and rosemary in a small bowl and set aside.

    Preheat oven to 200°C. Place potato in a large saucepan and cover with cold salted water. Place over high heat and bring to the boil, then reduce heat to medium and simmer for 15-20 minutes until potato is just tender. Drain, then place back in the saucepan over low heat for a further

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