Duck Fat Thai Spiced Potatoes

I’m super excited to bring you this recipe for amazing roasties with a Thai twist, using Scotty Brand‘s baby potatoes. This is the kind of side dish that will steal the show!  

Scotty Brand asked me to create a Thai-inspired dish using their lovely potatoes, and I was more than happy to take on the challenge!

These roasties are fluffy on the inside and lovely and crispy on the outside. They pack a punch with sweet & spicy Thai flavours, and a satisfying crunch with the added peanuts. A fantastic dish for the colder months.

Other than scrumptious, this recipe is fool-proof, really easy. The secret is in parboiling your potatoes for 10 minutes before you roast them with duck fat and olive oil, until they are golden. The duck fat really works a treat for making them really lovely and crispy! But you could of course leave it out to make the recipe vegan friendly, and just replace with an extra tablespoon of quality olive oil.

For the seasoning, I used a mixture of rice vinegar, sugar, garlic, and ginger. This vinaigrette adds a sumptuous spicy sweetness to the potatoes.

Ingredients

Serves: 4 | Cooks in: 45 – 50 minutes

  • 600g Scotty Brand Baby potatoes
  • 2 tbs Olive oil
  • 2 tbs Duck fat
  • 6 tbs rice vinegar
  • 2 tbs brown sugar
  • 1 tsp garlic and ginger paste
  • 1 red chilli, chopped
  • 1 bunch of fresh coriander
  • 1 bunch spring onion, finely chopped
  • 2 tbs salted peanuts, chopped
  • Black sesame seeds for topping
  • Salt and pepper to taste

Method

  1. Cut potatoes into evenly sized pieces. Put the potatoes into a large pan and parboil for 10 minutes in salted water. 
  2. Pre-heat oven. Pour potatoes into a colander, drain, and shake to roughen up the edges. Place the potatoes in one layer on an oven safe tray and toss well with the duck fat, olive oil, salt, and pepper.
  3. Roast potatoes in the oven at 195 degrees Celsius for 35 to 40 minutes, until they are golden brown and crisp.
  4. While the potatoes are in the oven, mix rice vinegar, sugar and garlic and ginger paste in a saucepan, and simmer for 2 minutes until sugar dissolves.
  5. Toss potatoes with vinegar mixture, fresh spring onion, coriander, chopped chillies and peanuts. Top with black sesame seeds and serve.

What do you think of this recipe? Let me know in the comments! And remember to tag me if you make them. I love seeing your creations 😍

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