delicious

ROASTS WITH THE MOST

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

Stai leggendo un'anteprima, registrati per continuare a leggere.