These duck fat roasted potatoes are the perfect accompaniment to your Christmas dinner!

By boiling them first, the insides stay soft and fluffy.

Once tossed in semolina, the outsides are crisp and flavourful.

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Serves 5 – 6

Ingredients

1 kg yellow flesh potatoes, peeled & cut into roughly 3cm pieces
1 jar duck fat
3 tbsp semolina
8 springs Rosemary
Salt & pepper, season to taste
½ head garlic, crushed with the flat of a knife
½ jar chestnuts, roughly chopped
2 tbsp fresh chives, chopped

Method

Place peeled potatoes in a large pot of cold water with 1 tbsp salt. Bring to a boil and cook for 8 minutes.

Drain the potatoes and return them to the pot. Toss to rough the edges.

Add semolina and toss to coat.

Preheat oven to 200°C.

Add duck fat to a baking dish and heat in the oven until melted.

Add potatoes and toss to coat.

Season with salt and pepper and roast for 35 minutes turning every 10 minutes until crunchy and golden.

Add chestnuts in the last 5 minutes to warm through.

Pile the potatoes, garlic and chestnuts on a platter.

Scatter over chives and season with more salt & pepper if desired.