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Duck fat-roasted potatoes with anchovy salsa verde and mayonnaise
Serves 4 Sauces and accompaniments
Ingredients
- 680g fingerling potatoes, scrubbed
- 1tsp fine sea salt, plus more as needed
- 3tbsp duck fat, melted
- 25g fresh parsley leaves and tender stems, chopped
- 25g fresh coriander leaves and tender stems, chopped
- 15g fresh mint leaves, chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely grated or crushed
- finely grated zest 1⁄2 lemon
- 11⁄2tbsp fresh lemon juice
- 1⁄2tsp white wine vinegar
- 1⁄4tsp pul biber
- 105ml extra virgin olive oil
- 10 oil-packed anchovy fillets, chopped
To serve
- pul biber
- mayonnaise, good-quality shop-bought or homemade
Method
Put the potatoes in a large pot and add enough water to cover them by at least 2.5cm. Add several large pinches of salt, until the water tastes like the sea. Bring the water to a boil, then simmer for 10-15 minutes, until the potatoes are tender. Drain the potatoes and allow them to cool until you can comfortably handle them.
Heat the oven to 220C/200C Fan/Gas 8. Cut the potatoes in half lengthwise. On a rimmed baking sheet, toss the potatoes with the salt and the duck fat. Arrange them in a single layer, cut-side down, and roast for 25 minutes, until they are a deep golden brown on the bottom.
Flip the potatoes over and roast for another 10-15 minutes, until they are crispy on the outside and fork-tender on the inside.
Meanwhile, make the anchovy salsa verde. In a medium bowl, combine the parsley, coriander, mint, anchovies, shallot, garlic, lemon zest, lemon juice, vinegar and pul biber. Stir in the oil. Add a pinch of salt, if needed.
Serve the crispy potatoes topped with the anchovy salsa verde, sprinkled with pul biber and drizzled with mayonnaise.
This recipe was taken from the May 2020 issue of Food and Travel.
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