Ingredients
- 1 kg potatoes, peeled and quartered
- 2–3 tbsp duck fat (or your preferred roasting fat)
- 3–4 garlic cloves, crushed
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- Sea salt, to taste
Method:
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pan of cold water and add a generous amount of salt. Bring the water to a boil and let the potatoes cook until just tender (around 10 minutes).
- Heat the Duck Fat: While the potatoes are boiling, add the duck fat to a roasting tray and place it in the oven. Heat the fat at 200°C (400°F) for 3–5 minutes until it’s very hot.
- Fluff the Potatoes: Drain the boiled potatoes into a colander and shake them gently to roughen the edges. Alternatively, use a fork to lightly fluff up the outsides—this step helps create the perfect crispy texture.
- Coat the Potatoes: Carefully remove the hot roasting tray from the oven. Add the fluffed potatoes to the tray, along with the crushed garlic, rosemary, and thyme. Roll and turn the potatoes in the hot oil until they are evenly coated.
- Roast in Intervals:
- Place the tray in the oven and roast the potatoes for 15 minutes.
- Remove the tray, turn the potatoes over, and roast for another 15 minutes.
- Repeat the turning process and roast for an additional 10–20 minutes, or until the potatoes reach your desired level of golden crispiness.
- Season and Serve: Scatter the potatoes with sea salt while still hot. Serve immediately for the best crunch and flavor.
Enjoy your perfectly crispy roast potatoes!
