Duck Fat Potatoes with Rosemary Salt: A Culinary Delight
Indulge in the sumptuous world of gourmet BBQ cooking with our Duck Fat Potatoes with Rosemary Salt. This recipe combines the rustic appeal of roasted potatoes with an innovative twist, creating a dish that’s as delightful to eat as it is simple to prepare.
Coated in luxurious duck fat, the potatoes attain a perfect balance of a crispy exterior and a tender, fluffy heart. The standout feature, however, is the homemade rosemary salt. This aromatic seasoning, easily made by dehydrating rosemary in your microwave, infuses the potatoes with a unique blend of pine-like, lemony, and peppery flavours, transforming an everyday side into a gourmet treat.
Inspired by the joy of shared meals and good company, this recipe is a nod to the simple yet profound pleasures of cooking. Whether you’re grilling for a family dinner or a gathering of friends, these Duck Fat Potatoes with Rosemary Salt, brought to you with insights from Weber Grill Master Laura Romeo, are sure to impress and satisfy.
Prepare your barbecue for indirect cooking and get ready to experience a side dish that’s not just food, but a celebration of flavours and textures.
Duck Fat Potatoes With Rosemary Salt
DIFFICULTY: EASY
FUEL TYPE: WEBER Q
PEOPLE SERVES: 4
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
THE INGREDIENTS
- 4 large potatoes, peeled (Dutch Cream, Desiree, Sebago or a different roasting potato)
- 2 tablespoons duck fat, melted
- ½ teaspoon sea salt
ROSEMARY SALT
- 8 large sprigs rosemary, plus extra sprigs to garnish
- 2 teaspoons sea salt
Instructions
This recipe is extra special with a rosemary salt you can quickly make by dehydrating rosemary in your microwave, enhancing and releasing the wonderful pine-like, lemony, minty and peppery flavours of fresh rosemary- it's stunning sprinkled over perfectly roasted duck fat potatoes. Inspired by dear friends and good times!
Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
Cut the potatoes into 3cm cubes. Coat the potatoes with the duck fat and season with salt. Don’t season too heavily as they will be finished with the rosemary salt.
Once the barbecue has preheated, place your potatoes onto the trivet. Roast/Bake the potatoes over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
While the potatoes are cooking, make the rosemary salt. Strip the leaves off the rosemary and place onto 2 sheets of paper towel. Place the rosemary leaves on the paper towel in the microwave and cook in 60 second intervals or until the leaves are dehydrated.
Using a mortar and pestle or spice grinder, grind the rosemary leaves into a power. Add the sea salt flakes and lightly crush through the powder.
Once the potatoes are cooked, remove from the barbecue and serve with a sprinkle of the rosemary salt, to taste and garnish with fresh rosemary sprigs.
