Crispy Roast Vegetables
- 5 potatoes
- 1 parsnip
- 1 red onion
- 3 carrots
- 100g Always Fresh French Duck Fat
- 2 tsp flour
- 1 tsp sea salt
- Dill to garnish
Preheat oven to 200C/fan forced and place roasting tin inside to heat.
Peel potatoes, carrots, parsnip and red onion (optional) and cut into even halves or quaters.
Place potatoes and a pinch of salt into a large pan with water to cover and boil. Once boiling, lower hear and simmer for 2 minutes.
Place Duck Fat into roasting tin and place into oven for a few minutes until very hot.
Drain potatoes in a colander by shaking rigorously back and forth to make the outside of the potatoes fluffy.
Sprinkle with flour and carefully place into the roasting tin with the duck fat. Turn and roll them around so they are full coated. Make sure they are spread evenly across the tin.
Roast for 15 mins and then turn over. Roast for a further 15 mins and then turn again before returning to the oven for 15—20 mins until golden and crisp.
Sprinkle with remaining salt and dill to garnish before serving.