Summary
Servings
1
Time Needed
Prep
Cook
Ingredients
4
Difficulty
Easy
Rating (click to rate)
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Ingredients
-
1
Semolina
-
1
Potatoes, Peeled And Cut Into Medium-sized Pieces
-
1 tbsp
Duck Fat
-
4
Garlic Cloves Peel And Squashed With The Back Of A Knife
Nutrition Information
Qty per
594g serve |
Qty per
100g |
| Energy |
2622.48kcalcal |
441.49494949495kcalcal |
| Protein |
27.19gg |
4.5774410774411gg |
| Fat (total) |
206.69gg |
34.796296296296gg |
| - saturated |
68.38gg |
11.511784511785gg |
| Carbohydrate |
170gg |
28.619528619529gg |
| - sugars |
3.6gg |
0.60606060606061gg |
| Dietary Fibre |
11.38gg |
1.9158249158249gg |
| Sodium |
24.71mgmg |
4.1599326599327mgmg |
Please Note - Nutritional information is provided as a guide only and may not be accurate.
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
-
Add potatoes to a large saucepan, cover with water, and salt well.
-
Bring to the boil and cook for about 8 minutes.
-
Drain well, season with salt and pepper and coat with semolina.
-
Heat a large frypan over medium heat and add duck fat.
-
Once hot add potatoes, Rosemary and garlic and sauté until cooked through and crunchy on the outside.
-
Drain on paper towel.
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