
Duck Fat Potatoes are my New Year or Christmas must-serve or else I think I’d have a mutiny on my hands!
And they’re not just for Christmas they pop in my sides all the time.
By par-cooking the potatoes it guarantees a soft fully inside the semolina ensures a crispy outside.
Method
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Add potatoes to a large saucepan, cover with water, and salt well.
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Bring to the boil and cook for about 8 minutes.
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Drain well, season with salt and pepper and coat with semolina.
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Heat a large frypan over medium heat and add duck fat.
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Once hot add potatoes, Rosemary and garlic and sauté until cooked through and crunchy on the outside.
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Drain on paper towel.