Ingredients

• Twice Cooked Potatoes

• 6 - 8 x Medium Desiree or Dutch Cream roasting potatoes

• 250g x Duck Fat

• 1 x Teaspoon baking soda

• Salt to your taste or special diet

• 1/2 x Teaspoon black pepper

• 1 x Teaspoon dried rosemary

• 1 x Teaspoon dried thyme

• Option - For the steak

• Scotch Fillet, Porterhouse or your favourite steak

• 60g Butter - unsalted

• 2 x Garlic cloves - minced

• Olive oil

Preparation

The twice baked method to give you a soft creamy inside for the potatoes.

For the first cook, wash the potatoes then roughly half or quarter if you like and place in a pot of cold water with 1 x teaspoon baking soda. You should always start with cold water before bringing to the boil.

Note: The rough cutting of the potatoes will help with the crispiness later.

Once the potatoes have just started to soften, drain and place on a tray. They must be completely dry for the second bake.

In a baking tray mix the duck fat with the salt, pepper, rosemary and thyme then add the potatoes to a hot oven for the second cook, thoroughly tossing in the duck fat mixture so the potatoes are evenly coated.

Roast at 200c with fan for 45 minutes, depending on your oven and until the potatoes are golden brown and crispy.

It is a good idea to move or toss the potatoes around while roasting so all sides receive even heat.

Pan Fried Steak with Garlic Butter

Before you start, pat dry the steak then rub in your preferred seasoning. The in a very hot pan add a little olive oil and when just starting to smoke, place the steak in the pan and fry for about 2 minutes to give a crust. Then quickly turn so both sides have a nice caramelised crust.

Next place the steak to one side of the pan and add the butter and garlic and when the butter has fully melted, proceed to spoon over the steak as you reach your preferred doneness. Allow approx. 4-5 minutes, however, a thermometer is essential to have the steak as you like it. As a guide, for a medium steak you will have an internal temperature of around 55c

Important: Always start the first cook of the potatoes in cold water then allow to come to boil.