Umleqwa fat roast potatoes

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In South Africa we enjoy umleqwa, a type of hand-raised, free range chicken which is very similar in taste to the cornish hen. Sometimes I like to save the fat from when I'm piecing the chicken and use it to roast some spuds. If umleqwa fat is not readily available where ever you are, you can substitute with duck fat, it's just as flavorful. Hope you enjoy.

Ingredients

1 kg potatoes (washed and quartered)

100g umleqwa fat

Sea salt flakes (to taste)

Method

1. Place the potatoes in a saucepan of cold lightly salted water until par-boiled.

2. Drain water from the potatoes then return to the stove. Shake the pot in order to rough up the potato edges (this will help them crisp up when roasting).

3. Place the umleqwa fat in a roasting tray, then place in the oven, at 180° for a few minutes to heat. Remove from the oven, carefully add potato to the fat and gently toss to coat. Return to the oven and roast, turning twice, for 45 minutes or until golden and crisp. Sprinkle with salt and serve.