1 ¼kgpotatoes (Coliban, Desiree, Sebago, Dutch Cream or Kifler)
½tbspPlain Flour treated with BakeAid
70gDuck Fat
1tbspGinger Infused Oil
salt and pepper
1
Peel the potatoes, leave whole if they are small, cut any large potatoes in half or quarters.
2
Put the potatoes into a large saucepan of cold salted water. Bring up to the boil and boil for exactly 6 minutes.
3
Drain in a colander and allow to steam dry for a few minutes.
4
Toss in the colander to rough up the potatoes. Transfer to a large bowl.
5
Shake over the flour, salt and pepper. Toss well to coat the potatoes.
6
Spoon over 30g of the duck fat and the Ginger infused oil and toss to coat evenly.
7
Line a tray with baking paper. Lay the potatoes in a single layer on the tray and place in the freezer. When frozen transfer to a freezer bag. They can be frozen for up to 3 months.
8
When ready to cook heat the oven to 200℃. Pour the remains 40g of duck fat onto a baking tay and place in the oven. When the fat is sizzling, carefully add the potatoes and roast for 25 minutes.
9
Remove the tray from the oven and increase the heat to 220℃. Turn over the potatoes and spoon over fat from the tray to coat. Return to the oven for a further 40 minutes or until golden and crisp.
Ingredients
1 ¼kgpotatoes (Coliban, Desiree, Sebago, Dutch Cream or Kifler)
½tbspPlain Flour treated with BakeAid
70gDuck Fat
1tbspGinger Infused Oil
salt and pepper
Directions
1
Peel the potatoes, leave whole if they are small, cut any large potatoes in half or quarters.
2
Put the potatoes into a large saucepan of cold salted water. Bring up to the boil and boil for exactly 6 minutes.
3
Drain in a colander and allow to steam dry for a few minutes.
4
Toss in the colander to rough up the potatoes. Transfer to a large bowl.
5
Shake over the flour, salt and pepper. Toss well to coat the potatoes.
6
Spoon over 30g of the duck fat and the Ginger infused oil and toss to coat evenly.
7
Line a tray with baking paper. Lay the potatoes in a single layer on the tray and place in the freezer. When frozen transfer to a freezer bag. They can be frozen for up to 3 months.
8
When ready to cook heat the oven to 200℃. Pour the remains 40g of duck fat onto a baking tay and place in the oven. When the fat is sizzling, carefully add the potatoes and roast for 25 minutes.
9
Remove the tray from the oven and increase the heat to 220℃. Turn over the potatoes and spoon over fat from the tray to coat. Return to the oven for a further 40 minutes or until golden and crisp.
