They have been done plenty of times before. This version uses the duck fat from the previous recipe and almost ends up as half potato sized chips. I have used a metal skewer as the bamboo kind get stuck and need to be pushed through. If you are gentle enough with your knife it wont become damaged.
3 tbs confit garlic duck fat
8 medium sized sebago potatoes peeled and halved length ways
1 tbs each chopped rosemary and sage
salt
Preheat oven to 200 C. Insert a skewer length ways as close to the cut edge of a potato without splitting it. Using a sharp knife thingly slice accross the potato, remove skewer and bend potato slightly. Repeat for remaining pieces. Combine the remaining ingredients in a bowl and place on a roasting tray. Throw tray in oven and cook for up to 40mins basting frequently. Once potatoes are golden, remove, season and serve immediately.
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