Best-ever roast potatoes
1 HOUR 45 MINUTES + COOLING SERVES 4 | EASY | GF
Maris Piper potatoes 1.5kg, peeled and cut into chunky pieces
duck fat 200g (see cook’s notes)
sea salt flakes
• Tip the potatoes into a large pan of cold, heavily salted water. Put on a lid and slowly bring to the boil. Turn down to a simmer and cook for 8 minutes, until the edges of the potato are just starting to soften. Drain using a colander and toss to rough the edges slightly. Season the potatoes generously, then tip out onto a tray and allow to cool completely.
• Heat the oven to 200C/fan 180C/gas 6 and put the fat into a large baking tray, then transfer to the oven for 20 minutes. Once hot, remove from the oven and put the tray over a medium heat. Carefully add the potatoes, turning each one to ensure that they’re completely covered in the fat.
• Put back in the oven and roast for 40 minutes, then turn all of the potatoes and roast for another 20-30 minutes until deeply golden and really crisp. Drain on kitchen paper and season well with sea salt.
PER SERVING 444 KCALS | FAT 20.5G SATURATES 6.8G | CARBS 56.2G | SUGARS 2.6G FIBRE 5.4G | PROTEIN 5.9G | SALT 0.3G