Zesty Chicken Salt Crispy Duck Fat Roast Potatoes with Lemon Herb Aioli

Difficulty: Easy | Prep: 15 min | Cook: 50 min | Total: 65 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

These crispy roast potatoes are the ultimate winter comfort food. We've tossed baby potatoes in duck fat and Chooki's Zest Chicken Salt for a golden, crackly exterior with fluffy insides. Served with a zesty lemon herb aioli that cuts through the richness perfectly.

Step 1: Prep the potatoes

Preheat your oven to 220°C (fan-forced). Place the halved baby potatoes in a large pot of cold salted water. Bring to a boil and cook for 8-10 minutes until just tender when pierced with a knife. Drain well and return to the hot pot for 1-2 minutes to dry out excess moisture.

Step 2: Roast until golden

Transfer the potatoes to a large roasting tray. Drizzle with the melted duck fat and sprinkle with Chooki's Zest Chicken Salt. Use a fork to gently crush each potato slightly, creating rough edges that will crisp up beautifully. Roast for 45-50 minutes, turning halfway through, until deeply golden and crispy.

Step 3: Make the aioli

While the potatoes roast, make the aioli. In a small bowl, combine the mayonnaise, grated garlic, lemon zest, chopped herbs, lemon juice, and black pepper. Mix well and refrigerate until ready to serve.

Tip: For extra crispiness, don't skip the step of drying the potatoes after boiling – the drier they are, the crispier they'll become!