Duck Fat and Rosemary Roasted Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!
You want a great side dish! Well look no further these potatoes make a great side dish to any main you want. If you're a fan of roast potatoes and sausage this dish is perfect for you. And if you’ve never used duck fat to roast potatoes, you’re in for a real treat! In addition to potatoes, duck fat makes everything taste better!
The French have cooked with duck fat for centuries. It’s perfect for high-heat cooking and the pairing of earthy potatoes with duck fat is a culinary match made in heaven! And you will always those crispy roasties you know and love.
Ingredients
Roast Potatoes (amount to suit)
Duck Fat
Rosemary (chopped)
Salt and Pepper to taste
2 Sausages (recommend a herb sausage)
Method
Cut the potatoes in half; or quarters depending on size.
Pre-heat the oven at 200C fan, place your roasting tray with duck fat in the oven to warm the duck fat up.
Add your potatoes to boiling water on the hob and cook for around 20 minutes. The potatoes should be soft on the outside while side slightly solid on the inside.
Drain off the potatoes and toss them around to fluff the potatoes.
Add the potatoes to the roasting tray, careful not to burn yourself with duck fat. Add the chopped rosemary, salt, and pepper. Stir the potatoes around to cover them and place them back in the oven.
Slice up the sausages to create little disks.
Add the sausage disks to the potatoes after 40 minutes.
Cook for around another 15 to 20 minutes. Check to see the sausages are cooked and potatoes are roasted to how you like (you may need to leave them in longer for a real crispy roasties).
Serve in a bowl and they are ready to eat.
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