- 1-2 tbs duck fat
- 1.5kg floury potatoes (such as Coliban, King Edward or Desiree. I used Royal Blue)
- Sea salt and freshly ground black pepper, to taste
Preheat oven to 200°C. Peel the potatoes and cut into rough 3cm chunks, trying to get as many "edges" as possible - these are the parts that will soak up the most duck fat and turn crispy. Add to a large saucepan, completely cover with cold water and a good few pinches of salt. Bring to the boil and simmer on med-low heat for 20 minutes until completely tender. Drain in a colander, lightly shaking to roughen up the edges of the potatoes even more. Allow to cool for 5-10 minutes, until all the steam evaporates.
Melt the duck fat in a roasting tray, then add the potatoes, tossing to ensure every piece is covered in the duck fat. Add more fat if needed (omit guilt). Season with sea salt and black pepper and transfer to the oven.
Bake for 1 hour until crispy and golden-brown, but still fluffy and soft on the inside. Serve right away!