I guess I should start by apologising for the long delay between posts. Canberra had two back-to-back long weekends, and I went away for both of them.  The week in between them was busy as well. As a result, I was barely at home in the evening, and when I don’t cook, I can’t blog.

I’m going to get working again, so we should be back on the regular schedule.

But for now, here is a recipe for really good roast potatoes. I usually make this with olive oil, but I had some lard left over from my attempt at puff pastry, so I used that instead. Duck fat is also a good bet. These potatoes are cut into small pieces for a quicker cooking time and more surface area (yum). They’re pretty high fat, so the non-CF people can have a smaller serve of these, and more of the other things.

Ingredients

• 4 medium potatoes
• 50 g of lard
• 4 garlic cloves, unpeeled
• 3 large sprigs of rosemary, cut into pieces
• Salt and pepper to taste

1. Heat oven to 220C. Put the lard in a heavy-based roasting dish and put in the oven to melt.
2. Cut the potatoes into 2 cm cubes. Don’t peel the potatoes first – the skin is good.
3. Once the lard has melted, remove the roasting dish from the oven. Add the potatoes, garlic and rosemary and mix well to coat everything with lard.
4. Return roasting tray to the oven and roast for 20 minutes.
5. Add salt and pepper to taste.

Serve with meat and a salad. We had it with lamb chops and a greek salad.