1 ½ red onion, thickly sliced
500g kipfler potatoes
1 stem rosemary leaves
2 bulbs new season garlic, sliced in half
Salt and pepper
100g duck fat
½ bunch parsley, finely chopped
Line a baking tray with baking paper and preheat your oven to 190°C.
Roughly chop your potatoes on an angle.
Pile potatoes, onion, rosemary, and garlic onto your tray. Season generously with salt and pepper. Spoon duck fat over the potatoes and use your hands to toss everything, coating it evenly in the duck fat.
Roast in the oven for 30 minutes or until golden and crispy.
Serve with fresh parsley.