CRUNCHY CONFIT ROAST POTATOES
An essential side to any roast dinner, the duck fat used for our fabulous turkey confit will crisp up your roasties brilliantly and add lashings of flavour
Provided by Chelsie Collins
Categories Side dish
Time 1h50m
Number Of Ingredients 3
Steps:
- On Christmas Eve, put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce the heat to a simmer and cook for 2-3 mins until slightly tender. Drain and give them a good shake in the colander. Tip into a large roasting tin lined with baking parchment and leave, uncovered, in the fridge overnight.
- When your turkey crown goes in, put the duck fat in your largest roasting tin and heat in the oven. After 10 mins, transfer your cold potatoes to the hot duck fat - you should hear them sizzle as they hit the tin. Toss to coat in the fat and season well with flaky sea salt, then spread them in a single layer so they crisp up better. Roast for about 1 hr 30 mins, turning a few times, to evenly brown. Serve immediately.
Nutrition Facts : Calories 335 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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