Duck Fat Roasted Potatoes with Salsa Verde
|Prep Time||Cook Time||Total Time||Author||Serves|
|15 minutes||35 minutes||50 minutes||6-8 People|
Christmas is a special time, so don’t compromise on flavour with our gorgeous Golden Gourmets! These ‘taties are grown by our family-owned, fifth-generation farm in the South Island. Enjoy these duck fat roasted potatoes as a side dish, or the main event – it’s your choice! Merry Christmas from our family, to yours.
Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.
In 2021, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals.
1.5kg box Oakley’s Baby Goldens, halved
4 T duck fat
1⁄4 cup each of chopped parsley & basil 1 clove garlic
1 T white wine vinegar
4 T olive oil
1 T capers
1 tsp Dijon
2 – 3 anchovies, optional
1 T lemon juice
black pepper & a little salt if needed
Pre heat oven to 200°C fan bake
In a large saucepan place the halved potatoes, cover with cold water and season well with salt. Bring to a boil, then simmer for 3 – 5 minutes or until half cooked. Drain well.
Heat a large baking tray lined with baking paper in the oven with the duck fat. Carefully tip in the drained potatoes, and toss in the hot fat. Season with salt, and roast for about 30 minutes or until golden.
Place all the ingredients in a small blender, and blend well.
Serve the hot potatoes with a drizzle of salsa verde, and extra on the side. Garnish with fresh herbs.