- 1.5 kilogram floury or all-purpose potatoes (i used agria)
- 3 tablespoon duck fat
- 1Preheat the oven to 230°C. Peel the potatoes and cut into biggish, even-sized pieces (too small and you will end up with all crispy crust and no fluffy spud).
- 2Place prepared potatoes in a large pot of cold water, add a pinch of salt and bring to the boil. Boil for 2-3 minutes then drain. Return the pot of potatoes to the heat to dry out, shaking the pot to turn the spuds and rough them up a little (this give a crispier finish). Sprinkle lightly with salt.
- 3Put the fat into a roasting pan and heat in the oven. When fat is hot, add the potatoes and roll them around in the pan to coat with fat. Return to oven and bake, turning occasionally, until crisp and golden (about 40 minutes).
Crispy roast potatoes need a much hotter oven than roasting meats. If you are short of oven space, you can cook spuds in the same pan as the meat. When the meat has been taken out to rest, turn the oven up as high as it will go to quickly crisp up the potatoes. This method makes use of the fat from the meat so you don't need to add any extra fat or oil.
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