Caramelised Onion Roasties
The ultimate Christmas roast potatoes! Crispy, fluffy potatoes are roasted in duck fat until golden, then tossed with sweet caramelised onion relish and fragrant sage leaves. A final sprinkle of flaky salt makes these roasties absolutely irresistible.
Ingredients
- 1.5 kilograms Woolworths roasting potatoes
- 2 teaspoons fine salt
- 1/4 teaspoons bicarbonate of soda
- 2/3 cup duck fat
- 1 punnet sage, leaves picked
- 260 grams Woolworths caramelised onion relish
- 1/2 teaspoons flaky salt
- 1.5 kilograms Woolworths roasting potatoes
- 2 teaspoons fine salt
- 1/4 teaspoons bicarbonate of soda
- 2/3 cup duck fat
- 1 punnet sage, leaves picked
- 260 grams Woolworths caramelised onion relish
- 1/2 teaspoons flaky salt
- Step 1 of 3Cut each potato diagonally into three. Place in a saucepan, cover with cold water, add salt and bicarbonate of soda. Bring to a boil, then simmer for 10 minutes. Drain well, shaking in colander to rough up edges. Air dry on a tea towel for 10 minutes.
- Step 2 of 3Preheat oven to 220°C/200°C fan-forced. Add fat to a large roasting pan and heat in oven until smoking hot. Add potatoes, turn to coat, and roast for 35 minutes, turning halfway.
- Step 3 of 3Coat sage leaves with drained fat from pan. Add relish to potatoes and turn to coat. Place sage on top and roast for a further 5-10 minutes until deep golden. Sprinkle with flaky salt.
Method
- Step 1 of 3Cut each potato diagonally into three. Place in a saucepan, cover with cold water, add salt and bicarbonate of soda. Bring to a boil, then simmer for 10 minutes. Drain well, shaking in colander to rough up edges. Air dry on a tea towel for 10 minutes.
- Step 2 of 3Preheat oven to 220°C/200°C fan-forced. Add fat to a large roasting pan and heat in oven until smoking hot. Add potatoes, turn to coat, and roast for 35 minutes, turning halfway.
- Step 3 of 3Coat sage leaves with drained fat from pan. Add relish to potatoes and turn to coat. Place sage on top and roast for a further 5-10 minutes until deep golden. Sprinkle with flaky salt.
Method
- Step 1 of 3Cut each potato diagonally into three. Place in a saucepan, cover with cold water, add salt and bicarbonate of soda. Bring to a boil, then simmer for 10 minutes. Drain well, shaking in colander to rough up edges. Air dry on a tea towel for 10 minutes.
- Step 2 of 3Preheat oven to 220°C/200°C fan-forced. Add fat to a large roasting pan and heat in oven until smoking hot. Add potatoes, turn to coat, and roast for 35 minutes, turning halfway.
- Step 3 of 3Coat sage leaves with drained fat from pan. Add relish to potatoes and turn to coat. Place sage on top and roast for a further 5-10 minutes until deep golden. Sprinkle with flaky salt.