DUCK FAT ROASTED POTATOES

Makes 4 servings

1 kg  russet potato peeled and cut in 1-1/2-inch pieces

1/4 cup  duck, goose, or chicken fat

1/2 teaspoon  salt

Freshly ground pepper

In large saucepan of boiling salted water, cook potatoes just until fork tender, about 6 minutes. Drain well.

In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes. Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.

MASHED POTATOES WITH CELERY ROOT

*Celeriac (or celery root) is a knobbly brown vegetable with celery-like flavour, available from September to May.

Makes 6 servings

1/2  celery root (1 lb/500 g)

1  baking potato

1  clove garlic

2 tablespoons  milk

1 tablespoon  extra-virgin olive oil

Salt and freshly ground pepper

Peel and cut celery root and potato into 1-inch  chunks. In saucepan of boiling salted water, cover and cook celery root, potato and garlic until tender, about 20 minutes. Drain and return to pot.

Mash with potato masher. Using electric mixer or wooden spoon, beat in milk, oil, salt and pepper until light and fluffy.

 

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