Ingredients
1kg baby/gourmet potatoes, whole, not peeled (small potatoes about the size of an egg)
2 fresh cloves roughly minced garlic
30g butter
30g duck fat (or preferred drippings)
2 tablespoons of fresh rosemary or thyme
Paprika
Cumin
Salt of your choice, but flaked works well
Method
Boil the potatoes in salted water until just soft. While this is happening prepare the butter and duck fat by taking a small microwave safe bowl adding the butter, fat, herbs, and garlic and microwave until the fats have liquified. If you don’t have a microwave, do the same in a small pot on the stove over a low heat. The goal here is to open up the aromatic elements of the garlic and herbs and melt the fats.
Once the potatoes have become soft, drain them well. Take a baking tray and line with baking paper to lay out the potatoes evenly, then squash them down until they are all about an inch thick. I use the base of a sturdy glass or mug for this, if they don’t squash down fairly easily they’re probably undercooked, and if they turn to mush then they’re over.
Using a pastry brush or a teaspoon distribute the herby oil over the potatoes until it’s all used up, don’t forget to use the garlic at the bottom of the bowl. Use cumin, salt, and paprika to season to your taste then bake at 200ºc until they look ready to eat.
These potatoes go well with anything, but I generally serve them alongside red meat. Enjoy!
