It is a very simple and delicious recipe and you just need 5 minutes to prepare it!It is a great side dish with fish, chicken, roast beef and even a salad.
For those who are a bit scared to use duck fat, because of the “F” word, like my husband, let me explain something. Not everything which contains fat is bad for us. Saturated fat are very good for your heart and brain. This way of cooking has been used in the South-West of France for centuries and they called it the French paradox as the heart disease in the region is actually quite low. The greatness of duck fat is that it has a higher percentage of mono-unsaturated fat than saturated fat (mono-unsaturated fats can help to lower levels of blood cholesterol) and it has a high smoking point, which means you can cook with it at very hot temperatures without it smoking or adopting an off flavor. It can even by recycled – my mum and grand-mother used to reused it to cook in another meal. I only use it for the baked potatoes as I find the smell of cooked duck fat in other meal too strong. But for the potatoes it works really well. So enjoy this great simple dish!
Ingredients
Pommes de terre – baby potatoes
Gras de canard – Duck fat
Romarin – Rosemary
Ail – Garlic
Sel & poivre – salt & pepper
Method
Preheat the oven to 200 degrees. Wash the potatoes and dry well. Cut them in half (except for the smallest ones) and place them in a dish with 1 or 2 tablespoon of duck fat in the middle of the dish and into the oven.
After 10 minutes, add the salt and pepper, rosemary and garlic cloves and mix well together with the melted duck fat, so the potatoes are well coated and cook for another 30min or until crunchy and golden!
Bon appétit !
