- Pre-heat the oven to 180C.
- Cut the potatoes as evenly as possible (I cut mine across the potato into 2cm lengths) and then pop the potatoes into a large pot covered with cold water along with a good pinch of salt and bring to the boil, reduce to a gentle simmer and cook for 15 minutes.
- Just before the potatoes are ready, place a roasting tray big enough to hold all the potatoes in a single layer into the pre-heated oven.
- Once the potatoes are ready, strain out the water and place the potatoes back into the pot you cooked them in and then ever so gently shake them around. The idea here is that we want to rough the edges up a little bit without actually breaking the potatoes.
- Very carefully remove the roasting tray from the oven and add the fat to the tray, it should be instantly hot.
- Carefully add the potatoes side by side in a single layer to the roasting tray and pop them into the oven for about 15 minutes and then remove them from the oven and turn them over using some tongs or a spatula and then pop them back into the oven for a further 15 minutes.
- Once the potatoes are becoming golden in color drop the oven temperature right down to 70C, this will help them absorb any remaining fats and make them lush and crispy.
- After 10-15 minutes at 70C remove them from the oven and carefully lift your duck fat potatoes out of the oven and into a large bowl, add a good pinch of salt, some pepper and the garlic and toss the potatoes together. Finally, toss through the parsley and serve.
Roasted duck fat potatoes
Recipe by Tobie Puttock
Serves 4-6
Ingredients
- 1kg medium sized maris piper or Dutch cream potatoes, peeled
- Sea salt and freshly cracked pepper
- 70g duck or goose fat
- 3-4 cloves of garlic, peeled and finely chopped
- Small handful of curly leaf parsley, finely chopped
