- Prep time:
- 10 minutes
- Cooking time:
- 1 hour
- Level of Difficulty:
- CircoRoasting & FullSteam
|8 large baking potatoes|
|160g duck fat|
|4 cloves garlic smashed|
|¼ bunch thyme|
|Salt and pepper to taste|
Peel the potatoes and cut into quarters. Put the potatoes on the large perforated stainless steel tray. Place the tray into the oven, select FullSteam 100⁰C and cook for 15 – 20 minutes or until potatoes are cooked when tested with a fork. If you do not have a FullSteam oven you can boil the potatoes for 20-25 minute or until cooked.
Remove from the oven or strain the potatoes and set aside. Let them cool down naturally.
Preheat the oven on CircoRoasting to 210 ⁰C. Place the duck fat into a large baking tray, place on level 2 and heat for 8 minutes. Add the garlic, thyme, potatoes, salt and pepper and bake for 30 – 40 minutes or until they are golden brown. Turn the potatoes over half way through.
Place cooked potatoes on absorbent paper for 2-5 minutes before serving.
Any excess duck fat can be strained, stored in the refrigerator and reused for your next batch of roast potatoes. A fork is used to test if a potato is cooked as a knife can give the impression a potato is cooked when it is not.
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.