PERFECT ROASTIES Roast potatoes should be easy. There are only three ingredients below but there is a knack, and you have to buy the right spuds! Never buy the value packs, always look for a name - Maris Pipers, King Edwards, Desiree are all good choices. You can use vegetable or sunflower oil but duck fat will give a bit more flavour. Jars of duck fat are in all the supermarkets now and if you strain off the fat after you’ve cooked them and keep the fat that comes from the duck itself you can keep it in the fridge forever! If you want you can do the first part of this recipe and then cool the boiled potatoes and keep them in the fridge to roast on the day. I usually put the pan in the garden to cool them, it’s the quickest way – as long as it’s not raining! Ingredients: Potatoes Duck fat Salt * Peel the potatoes and cut them into pieces. * Make them whatever size you want
as long as they are all pretty much the same size then they’ll cook at the same speed. * Put the potatoes into a pan of cold water with plenty of room and turn on the gas. * Add salt until you can taste the water is quite salty, don’t worry your potatoes won’t absorb it all. * Cook them until a knife goes in quite easy then drain the pan into a sieve and put the potatoes back in the pan. Shake the pan a bit and set aside. * Get a heavy bottom roasting tin and add plenty of fat, more than you think you’d need. About a tablespoon per potato (no one said this was a healthy recipe!) * Get the tin on the top of the cooker and turn on the gas to get the fat hot. Carefully add the potatoes and turn them to coat then put the tray in the oven on 200° * Leave them for 10-15 mins then turn them over in the fat; you should have some lovely golden crispy edges. * Put them back in for another 10 mins or so until they are crunchy. * Sprinkle over some sea salt.