- Serves: 6
- Prep: 10 minutes
- Cook: 60 minutes
- Difficulty: Easy
1.5k large potatoes (King Edwards or Maris Piper both work well)
Malden’s sea salt
250gm tin of duck fat
2 heads of garlic
1 small packet of fresh rosemary
The use of duck fat, garlic and rosemary give these roasties a Gallic charm that is undeniably moreish. Blanching the potatoes to the point of being almost cooked is the key to success with these spuds. If you think they are overdone when you strain them then they are just perfect, trust me!
- Preheat the oven to 180C. Peel the potatoes and cut them into equal long wedges, though keeping the triangular edges that result from cutting.
- Rinse them well then place them in a large saucepan, cover generously with water and season with the sea salt.
- Bring to the boil and simmer gently for a brief time. A precise time cannot really be given, what you are looking for is for the outside surface of the potato to start to soften and disintegrate and the texture of the middle when pierced with a knife to feel just the uncooked side of ready.
- Drain into a colander and leave for five minutes.
- Take a large roasting pan, cast iron for preference and add the duck fat. Place it on the stove and warm the fat. Carefully add the potatoes (broken bits and all). Season with sea salt and black pepper.
- Take the garlic bulbs and break off the cloves and add them unpeeled to the pan along with the rosemary.
- Using a large spoon turn the potatoes through the fat so they are all well covered. Transfer to the oven.
- Every twenty minutes turn the spuds with a large spoon. After approximately an hour, maybe even thirty minutes more your potatoes will have achieved a golden crunchy state.
- Remove from the oven and transfer to a serving dish. Consume.