Crispy duck fat roast potatoes
SERVES: 4 as a side dish
6 medium floury potatoes, about 1 kg; 1 tsp salt for the cooking water; 60g rendered duck fat, or use melted butter; 1 tsp sea salt flakes
Preheat the oven to 220C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat. Peel the potatoes and cut each in half lengthways. Cut each half into 2–3 pieces, depending on the size of the potato, making all the pieces a similar size.
Put the potato pieces and the salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until just tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. To rough up the edges, carefully stir the potatoes with a large metal spoon so they bash against each other. Don’t worry if a few small bits fall off, as they will be extra crispy.
Heat the duck fat in a small saucepan over medium heat until you can see small bubbles rising to the surface, about 1–2 minutes. Pour the duck fat over the potatoes and, with a large metal spoon, turn the potatoes until they are coated. The potatoes may look a bit mushy around the edges but they will crisp up beautifully.
Remove the hot trays from the oven and line them with baking paper.
Place the potatoes onto the trays and into the oven. Bake until the potatoes are golden and crisp, about 45–50 minutes, turning them after about 30 minutes. Place the potatoes in a serving dish, sprinkle with sea salt flakes and serve immediately.