potato dishes

These amazing Duck Fat Roasted Potatoes are extremely delicious with the most crispy skin and a fluffy &amp; creamy inside.

Duck Fat Roasted Potatoes

kg potatoes ((King Edwards, Maris Pipers, Yukon Golds

g duck fat ((Use vegetable oil

garlic

rosemary

salt

TSP paprika

TSP black pepper

Preheat your oven to 200° C (390° F).

Peel the potatoes and cut them into even-sized chunky pieces.

Place the potatoes in a pan with plenty of water and bring to a boil on medium heat.

Cook for 8 to 10 minutes, until they are slightly softened.

Drain the potatoes in a colander and then shake the colander to fluff them up.

Let them cool down while heating the duck fat until piping hot in the roasting tray.

When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.

Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning. 

Place the tray in the hot oven and bake the potatoes for 30 minutes.

After 30 minutes, give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes until they are crispy and golden outside.

These Mini Crushed Potato Tarts are a delightful combination of textures and flavours. The potato base is tender and perfectly seasoned, while the whipped spinach feta adds a creamy, tangy element. Topped with a fresh, vibrant tomato salsa, these tarts are satisfying and make for an impressive appetiser or light meal. Whether served at a gathering or enjoyed as a snack, they bring a unique twist to traditional potato dishes. Easy to make and customisable, they’re sure to become a favourite!

Easy Mini Crushed Potato Tarts (Gluten Free)

potatoes

olive oil

Salt & pepper

tbsp grated Parmesan

thyme

Olive oil

feta cheese

spinach powder

lime (juice only)

Black pepper

250 g tomatoes, chopped

jalapeño

red onion

oregano

tbsp balsamic vinegar

feta

Boil the potatoes in salted water until tender. Preheat the oven to 200°C (fan).

Grease mini tart tins with olive oil. Transfer the boiled potatoes to the tins and crush them using a glass. Shape the potatoes into tart shells by pressing down with a spoon, building up the edges.

Drizzle with olive oil, then sprinkle with salt, pepper, Parmesan, and thyme.

Bake for 40–45 minutes, or until golden.

While baking, blend the feta, spinach powder (or fresh spinach), lime juice, black pepper, and olive oil in a food processor until smooth.

In a separate bowl, combine chopped tomatoes, jalapeño, red onion, oregano, salt, balsamic vinegar, and olive oil for the salsa.

Once the tarts are baked, remove them from the tins and top with whipped spinach feta and tomato salsa.

Garnish with crumbled feta and a sprinkle of oregano.

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Duck Fat Roasted Potatoes

Easy Mini Crushed Potato Tarts (Glu...

Top 2 potato dishes recipes from across the web

The most viewed potato dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck Fat Roasted Potatoes

Easy Mini Crushed Potato Tarts (Glu...

The most viewed potato dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine