rosemary and sea salt shoestring fries

  • 1.5kg sebago (starchy) potatoes, washed and cut into matchsticks
  • ¼ cup (60g) store-bought duck fat+, melted
  • 12 cloves garlic, skin on 
  • sea salt flakes, for sprinkling
  • 6 sprigs rosemary
  1. Preheat oven to 220°C (425°F). 
  2. Divide the potato, duck fat and garlic between 2 lightly greased large oven trays, sprinkle with salt and toss to coat. Cook for 20–25 minutes, turning halfway, or until golden. 
  3. Add the rosemary and cook for a further 5 minutes or until the fries are golden and crunchy. Serves 4. 

+ You can find duck fat in the chilled meat section of supermarkets or in delicatessens and specialty food stores.

 

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