Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

For these, you must use a floury type of potato that is low in sugar, so that as they are boiled the flesh starts to break down. Most importantly, don’t shake the pan! That’s our tip to get the crispiest potato. Do be gentle when you’re draining or the potatoes will fall apart – we use a perforated tray, rather than a colander.


  • 2.5 kg King Edward potatoes, peeled and cut into 4cm pieces
  • 200 g duck or goose fat


Preheat the oven to 220°C.

Rinse the potatoes thoroughly in cold water while you bring a large saucepan of salted water to the boil. Add the potatoes and gently simmer for 15–20 minutes – they should be completely cooked through but still holding their shape. Carefully drain th