Thursday, November 19, 2009

Duck Fat Potato Stacks

I bought a tub of duck fat a long while back at the Good Food and Wine show and finally got to use it. The potato stack would be fine without it, but it does add that little extra oomph to the side dish.
Slice 2 potatoes and layer them in a muffin tin

Dollop a bit of butter, dollop a bit of duck fat, sprinkle salt & pepper

Bake in oven for around 25-35mins at 180 degrees
Turn oven up to around 220 degrees for another 10mins

Crispy golden goodnes

These are a great little side dish and you could change it around to add some chedder cheese on the top or sprinkle with your favourite herb. I like that they are crispy on the top but still soft in the middle.

What else did we have with these little beauties?
Starters - Haloumi cheese (uncooked)
Haloumi cheese nicely pan fried
Roast beef
I was lazy and bought the pre-marinaded one from the Woolies beef section. Also because it was heaps cheap - down from $17.85 to $7.65 BARGAIN!
And we placed the whole slab in a roasting pot (with lid on) to keep in the juices. I think I'll be roasting beef more often like this.

Grilled pumpkin and eggplant salad


  1. Yum! I'll have a serve of each please.

  2. The potato sacks look awesome and fried haloumi - yum!! Sounds like a delicious dinner indeed!

  3. Hi Cakelaw - Yay!!

    Hi Betty - Thank you! Yep haloumi is possibly my favourite cheese

  4. oh baby that haloumi looks good and duck fat and potato sounds sublime!

  5. Hey Suze - Isn't haloumi awesome? Hehehehe
    Thank you!