Serves 8 as a side
1.5kg floury potatoes (such as Sebago), peeled, cut into 3cm pieces
100g duck fat
Preheat the oven to 180 C.
Place the potato in a saucepan of cold salted water and bring to the boil.
Reduce heat to medium and cook for 5 minutes or until parboiled.
Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting).
Place the duck fat in a roasting pan, then place in the oven for 5 minutes to heat.
Remove from the oven, carefully add potato to duck fat and gently toss to coat.
Return to the oven and roast, turning twice, for 45 minutes or until golden and crispy.
Sprinkle with salt and serve.
