serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1.2 kg (2 lb 10 oz) Maris Piper potatoes, peeled and cut into even-sized chunks (see Note)
- 1 lemon
- 3 rosemary sprigs
- good pinch of sea salt
- 1 heaped tbsp duck or goose fat
Instructions
- Put the potatoes into a large saucepan of cold water with thick strips of peel from half the lemon, a sprig of rosemary and the salt.
- Cover with a lid and bring to the boil. Simmer for 5 minutes, then drain well, removing the lemon peel and rosemary. Toss the potatoes in the duck or goose fat, ensuring each piece is well coated.
- Preheat the air fryer to 200°C (400°F).
- Tip in the potatoes and roast for 20 minutes, tossing halfway through cooking.
- Meanwhile, finely grate the rest of the lemon and finely chop the needles from the remaining rosemary sprigs.
- Sprinkle the lemon zest and rosemary over the potatoes, giving them a good mix, and return to the air fryer for another 5 minutes. Serve immediately.
Note
- You could use King Edward, Dutch cream, sebago or desiree potatoes in stead of Maris Piper.
- This recipe was created using both a single basket-style (5.2-litre/21-cup) air fryer and an ovenstyle one. Cooking times can vary depending on the model you use.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
