roasted duck fat tarragon potatoes

  • ½ cup (120g) store-bought duck fat+
  • 1.5kg kipfler (waxy) potatoes, peeled and halved
  • 1kg Dutch cream (waxy) potatoes, peeled and quartered
  • 8 sprigs tarragon
  • sea salt and cracked black pepper
  • 2 tablespoons store-bought wholegrain mustard
  1. Preheat oven to 200°C (400°F). Place the duck fat in a large roasting tray and place in the oven for 5 minutes to heat. 
  2. Add the potatoes, half the tarragon and salt and pepper, mix to combine and cook for 1 hour or until golden and crisp. 
  3. Sprinkle with salt and serve with the mustard and remaining tarragon. Serves 6–8.

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

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