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Duck-fat roast potatoes
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120g duck fat
1.5kg floury potatoes (such as maris piper), peeled and cut into chunks
1. Preheat the oven to 180˚C, gas mark 4; put the fat in a roasting tin and heat in the oven. Put the potatoes in a pan and just cover with salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes; drain. Leave in the pan for 2-3 minutes to steam-dry, then shake the pan to roughen them up.
2. Carefully transfer the potatoes to the roasting tin, turning in the hot fat and leaving plenty of space between them. Sprinkle with sea salt. Roast for 30 minutes, turning halfway through.
3. Turn up the oven to 220˚C, gas mark 7, and roast for 30 minutes more, turning halfway, until crisp and golden.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 1226kJ
This recipe was first published in December 2017.