Sunday
Duck fat roast potatoes
Boiled first, roughed up in a steel colander, then straight into hot duck fat. Shatteringly crisp outside, fluffy inside. Method inspired by Jamie Oliver.
The colander rough-up is the secret. Every ragged edge becomes a crisp edge.
Method
- 01
Heat the oven to 200°C fan. Put the duck fat into a large roasting tin and slide it into the oven to get properly hot — 10 minutes at least.
- 02
Bring a big pot of salted water to the boil. Add the potatoes and boil for 8-10 minutes (depending on size), until a knife slides in but they are not falling apart.
- 03
Drain into a large steel colander. Give the colander a firm shake for a full 30 seconds — you want the outside of the potatoes ragged and fluffy. This is where the crunch comes from.
- 04
Tip the potatoes into the hot fat. They should sizzle immediately. Turn to coat, arrange in a single layer, and roast for 45 minutes.
- 05
At the 30-minute mark, scatter over the rosemary and bashed garlic, turn the potatoes and roast for the final 15 minutes.
- 06
Lift onto kitchen paper for a second, then straight into a warm bowl with flaky sea salt.
Keep cooking
