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Duck-fat roasted potatoes
- Serves
4–6
- Difficulty
Easy
- Ready in
2 hr 30
Published 2018
The duck fat makes these roasted potatoes ridiculously naughty - worthy of your Christmas table for sure. Crispy and crunchy with fluffy centres, the secret to success is in using fresh potatoes, parboiling them and then leaving them to dry out, which all help to produce a crispier spud.
Ingredients
2 kg 2.5 kg 4 lb 6 oz 5½
Method
- Cut the potatoes into even roast potato size. Put them in a large saucepan, cover with cold water and add the table salt. Bring to the boil over medium heat and cook for about 15 minutes, or until they are soft all the way through. Drain and return the potatoes to the saucepan. Give them a shake to roughen up the edges, which will crisp up beautifully when roasted.
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