The world’s greatest roast potatoes (V) (GF) (DF) Duncan Welgemoed

SERVES 4

“As it says on the packet – you can’t fuck this one up. If you do, please tag me in all the photos,” says Welgemoed.

1.5 kg good roasting potatoes with little starch, like Diane, or large Kipfler potatoes, peeled, cut in half and washed until the excess starch is rinsed off and the water is clear

200 gm rendered pork fat or lard

50 gm paprika

5 sprigs of thyme, leaves picked 10 garlic cloves, crushed in their skins 1 Preheat oven to 200°C.

2 Boil potatoes until just soft

(10 minutes).

3 Add fat to a heavy-based saucepan and heat over high, then add potatoes flat-side down and cook until golden and crisp on all sides. Don’t burn yourself or set fire to your house.

4 Transfer crisp potatoes to a baking tray, drizzle with a little warmed fat and sprinkle with paprika, thyme leaves, garlic, sea salt and black pepper. Roast, tossing occasionally, until super crisp and dried out a little (20 minutes). The centre will be like mash potato and pretty much the best vehicle ever for all kinds of sauces, gravies, meat juices, whatever – all of it.