duck fat roast potatoes

SERVES 6–8 PREP 10 mins COOK 55 mins

2.5kg Royal Blue potatoes, peeled and halved or quartered if large 100ml (80g) duck fat 6-8 thyme sprigs, leaves picked and chopped

1. Preheat oven to 220°C. Fill a large saucepan with slightly salted water and bring to the boil. Add potato, return to the boil and cook for 8–10 minutes or until tender. Drain well and stand to steam for 5 minutes. Gently shake the saucepan to ‘fluff’ the outside of the potatoes a little, taking care not to break them up.

2. Place duck fat in a large roasting tray (big enough to fit the potato). Place in the oven for 2–3 minutes to heat up. Add potato to the tray (take care as the fat may spit) and stir well to coat in the fat. Roast for 20–25 minutes or until lightly golden. Add thyme, season with salt, and cook for a further 15–20 minutes until golden, crisp and crunchy. Transfer to a serving dish.