Crispy Roast Potatoes – Cooked in Duck Fat or Olive Oil with Rosemary and Garlic

Preheat the oven to 200°C (fan) / 220°C / Gas mark 7.

Place the peeled and chopped potatoes into a large saucepan of cold, salted water. Bring to a boil, then simmer for 8–10 minutes until the edges are just starting to soften.

Drain well, then return the potatoes to the hot pan. Give them a gentle shake to rough up the edges – this helps them crisp up beautifully in the oven.

Put your chosen fat (duck fat or olive oil) into a large roasting tray. Add the garlic and rosemary. Place the tray in the oven for 5 minutes to heat the fat until shimmering.

Carefully remove the tray from the oven and tip in the potatoes. Turn them in the hot fat to coat well. Spread them out in a single layer, ensuring none are overlapping.

Roast for 45–50 minutes, turning every 15 minutes or so, until golden brown and crisp on all sides.

Once cooked, season generously with sea salt and a little black pepper. Discard the garlic skins and rosemary stalks if desired.

Multi-Cooker Option (Ninja Foodi or similar)

• Parboil potatoes as above, then toss with fat, garlic, rosemary, salt and pepper.
• Place into the crisping basket or directly onto the rack inside the Foodi.
• Select Air Crisp at 200°C and cook for 20–25 minutes, shaking or turning occasionally.
• Cook until golden and crunchy on the outside and fluffy inside.
• Optionally finish with a few minutes of Grill setting to add extra colour.