GORDON RAMSAY RECIPES

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.

Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 large russet potatoes

2-3 tablespoons duck fat

salt and pepper to taste

pinch of cayenne

1 tbsp minced fresh thyme leaves

– 325 F. for 40 minutes

– 450 F. for about 20 minutes or until done

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Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

So tasty and very easy to make these lamb koftas are popular with kids especially with the addition of potato wedges. You can also serve these spicy lamb koftas removed from the skewers and wrapped in warm flat breads with salad and yogurt. Perfect as a light dinner or a hearty lunch these lamb koftas are a great way of using up leftover lamb from your Sunday roast and turning them into a tasty treat that the whole family can enjoy.

Ingredients

4 small to medium baking potatoes
2tbsp olive or rapeseed oil, plus extra for brushing
500g lean lamb mince
2 cloves garlic, finely chopped
1tsp ground cumin
2tsp ground coriander
Large pinch chilli powder
1tbsp fresh chopped mint
Plain yogurt and lemon juice to serve

That’s goodtoknow

If you are using wooden skewers soak them in cold water for about 30 mins before using so they don’t burn under a hot grill or on a barbeque.

Method

Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash the potatoes and cut into wedges. Put into a bowl and add the oil and toss well together. Spread out on a baking tray and bake in the oven for 20–30 mins until golden brown and cooked through. Turn the wedges over a couple of times during cooking.
Put all the remaining ingredients, except the yogurt and lemon juice, into a bowl and mix well together. Divide the mixture into eight and shape into ovals. Thread onto skewers.
Heat a griddle pan or a grill. Brush the koftas with a little oil and then cook on the griddle or under the grill for 3-4 mins each side until cooked and browned.
Serve the koftas with the potato wedges and plain yogurt with lemon juice.

By Val Barrett

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Tag: potato wedges

Duck Fat Steak Fries – There’s a New Fat in Town

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Lamb koftas with potato wedges

Ingredients

That’s goodtoknow

Method

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