Sunday
Hasselback potatoes with duck fat
My love calls them piano potatoes — and they do deliver a dramatic punch. Thinly sliced, fan-roasted and basted in duck fat until the edges are crisp and the centres are creamy. Based on Chef Nagi's method, with my duck-fat twist.
Use the excess duck fat from a whole roasted duck, duck legs or duck breasts. That rendered fat is liquid gold here.
Method
- 01
Heat the oven to 200°C fan. Sit a potato on a wooden spoon and slice thinly across the top — the spoon stops the knife cutting all the way through. Repeat with every potato.
- 02
Melt the duck fat with the butter in a small pan. Stir in the rosemary, garlic, salt and pepper.
- 03
Arrange the potatoes cut-side up in a roasting tin, keeping a little space between each one. Brush generously with half the duck-fat mixture, making sure some drips between the slices.
- 04
Roast for 30 minutes. Remove from the oven and brush with the remaining duck-fat mixture, spooning any that has pooled in the tin back over the potatoes.
- 05
Return to the oven for another 35-45 minutes, basting once or twice, until the potatoes are deeply golden, the edges are crisp and the centres are tender when pierced.
- 06
Finish with a good pinch of flaky sea salt and serve straight from the tin while still crackling.
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