Rougie Duck Fat
Rougie Sarlat started in 1875 with the opening in Cahors of a workshop which rapidly became the Mecca of all the galloping gourmets of the region. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s.
The Best Roast Potatoes Recipe
Preheat your roasting tin in the oven at 190ºC.
Peel your potatoes and cut any larger ones so they're all an even-size. Rinse your potatoes in cold water to remove excess starch then tip into a large pot, cover with cold water and salt to taste.
Bring to the boil and cook for about 5 to 7 minutes then drain in a colander and leave to steam dry for 2-3 minutes. Return the potatoes to the pot, add a tablespoon of Semolina and give the potatoes and semolina a good shake together to rough cost the surface of the potatoes and coat them in Semolina – this will help make your roast potatoes super crispy when roasted in Duck or Goose fat later. Put your chosen Duck or Goose fat - my favourites are by Rougie - into the hot roasting tin and heat it in the oven for a few mins, so it’s piping hot.
Carefully put your potatoes in the hot roasting tin and return to the oven to cook for 20-25 minutes until lightly golden and three quarters cooked, remove roasting tin from oven and turn the potatoes then pop back in the hot oven for 35 to 40 minutes until cooked to your liking.
Move your crunchy roast potatoes to a plate lined with kitchen paper and drain off the excess fat, then serve whilst piping hot.