Prepare

  • Make sure you cut all of your potatoes roughly the same size (making sure they are not too large), so they crisp up evenly.

Parboil

  • Once you have parboiled the potatoes, strain well and toss them in a large bowl with generous amounts of salt and pepper.
  • Tossing the potatoes helps to break them up slightly, adding more texture to the potatoes.
  • I would also suggest using a fork to make markings on the outer parts of the potatoes. The markings will help to crisp up the potatoes more evenly in the oven.

Heat

  • Pour your duck fat into a roasting tray and allow this to melt completely in the oven. The fat should be at least 1/2 cm deep.
  • Heat up the fat so that when you add the potatoes, they immediately start to sizzle. This prevents the fat from soaking into the potatoes and making them soggy.

Flavour

  • Add 1 head of garlic to the roasting tray, cut in half so the flesh is showing. Once the potatoes are cooked squeeze the roasted garlic over the potatoes to add a beautiful, sweet roasted garlic flavour.

Inspired? Check out our yummy Christmas sides and salad recipes.