Want to make The Perfect Festive Roast Potatoes? This easy recipe is your secret weapon to creating the perfect, fluffy and crunchy roast potatoes each and every time.
Ingredients
8 large potatoes; peeled and halved
3 tbsp. (45 ml) duck fat (or Forage and Feast Olive Oil)
Coarse sea salt
Method:
Preheat oven to hot 230 °C.
Place the potatoes in a large pot and cover with water. Add a good pinch of salt and bring to the boil.
Cook potatoes for about 7 minutes or until partially cooked.
Strain the potatoes and gently toss in a colander to roughen up the edges.
Place the duck fat or olive oil into a deep roasting tray and place in oven for a few minutes or until it has reached smoking point.
Once the duck fat or olive oil is smoking hot, add the potatoes and gently toss allowing them to coat lightly in the fat.
Season with coarse sea salt and place back into oven for about 30 – 45 minutes or until golden brown and crispy.
Caramelised Brown Sugar
Roast Carrots
Looking for the perfect side for your Forage and Feast Three Bird Roast? This sweet and tasty veggie side will have everyone wanting more! Try this Caramelised Brown Sugar Roasted Carrots.
Ingredients
1 kg mixed baby carrots, washed well
Few sprigs of fresh thyme
1 garlic clove; crushed
2 tbsp. (30 ml) brown sugar
1 tbsp. (15 ml) olive oil
2 tbsp. (30 ml) butter; melted
Salt and pepper
Method:
Preheat oven to 200 °C.
Place carrots into a deep roasting tray and add the thyme, garlic, brown sugar, olive oil and melted butter. Toss well to combine.
Season with salt and pepper and roast in the oven for 25 – 30 minutes or until golden, caramelised and cooked through.
Serve hot and enjoy!
