Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
- 1kg potatoes
- 100g duck fat
- 100ml olive oil
- 2 tsp flour
- sea salt flakes
Remove items you already have in your ingredients list above to see the difference.
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- potatoes1kgpotatoes0.79
- duck fat100gduck fat1.05
Total1.84
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Preheat the oven to 200C/fan 180C/gas 6 and place a roasting tin inside to heat up.
Peel the potatoes and cut each into 4 even-sized pieces if medium, or 2-3 pieces if smaller.
Place the potatoes in a large pan, cover with water, add salt, and bring to a boil. Once boiling, reduce the heat and simmer for 2 minutes.
Heat the duck fat or olive oil in the hot roasting tin until very hot.
Drain the potatoes and shake them in a colander to fluff up the outsides. Sprinkle with flour and shake again to coat evenly.
Carefully add the potatoes to the hot fat, ensuring they sizzle, and turn them to coat all over. Spread them in a single layer with plenty of space.
Roast the potatoes for 15 minutes, then turn them over. Roast for another 15 minutes, turn again, and continue roasting for 10-20 minutes until golden and crisp.
Scatter with sea salt flakes and serve immediately.
