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Duck fat roasted potatoes, sweet shallots and chestnuts with rose garlic salt
Serves Serves 6-8 Starters and mains
Ingredients
- For the rose garlic salt (optional)
- 8 rose garlic cloves, unpeeled
- 2tbsp Himalayan pink salt crystals
For the roast potatoes
- 1.25kg Maris Piper, King Edward or Désirée potatoes
- 4tbsp duck fat
- 400g sweet shallots, peeled and broken into their lobes
- 250g can whole peeled and cooked chestnuts
- 6 sprigs rosemary
Method
For the garlic salt, preheat the oven to 150°C/300°F/Gas 2. Thinly slice the unpeeled garlic and place on a foil-lined baking tray. Dry in the oven for 1 hour 30 minutes or until crisp and pale golden. (The dry skin will fall off when the garlic is crisp.) Cool completely then process to a crunchy powder with the salt. Store in an airtight jar until needed.
Preheat oven to 220°C/425°F/ Gas 7. Place the roasting tin in the oven. Peel potatoes just before cooking for maximum flavour. Cut each into pieces and place in a large pan with ½tbsp of sea salt crystals. Cover with a kettle-full of just-boiled water and bring back to the boil.
Simmer for 7 minutes until they just give when skewered. Drain and cover with kitchen paper to dry out for 5 minutes.
Meanwhile, put 3tbsp of duck fat in the hot roasting tin. When the potatoes have dried, shake them, tip into the tin and turn them in the fat. Roast for 20 minutes.
Meanwhile, heat the rest of the duck fat in a frying pan and fry the shallots until just turning golden. Lift into the potatoes with a slotted spoon and stir together. Roast for 20 minutes. Add the chestnuts, rosemary and freshly ground black pepper.
Roast for 8 minutes until crispy and golden. Serve with the rose garlic salt.
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