1INGREDIENTS 1kg roasting potatoes 2 tablespoons duck fat, melted Salt and pepper 1 clove garlic, crushed 2 sprigs rosemary, fresh thyme pulled apart PREPARATION 1. Preheat the oven to 190C/374F. 2. Peel and cut the potatoes into even sized pieces. Place in a saucepan, with plenty of cold salted water and bring to the boil. Allow to simmer for about 5 minutes until just cooked. Drain the potatoes, removing as much water as possible. 3. Put the potatoes back into the saucepan and add the duck fat, garlic, rosemary, salt and pepper. Cover with the lid and give them a vigorous shake to rough up the edges and coat them with the duck fat. 4. Turn out potatoes into a roasting tray, in a single layer, and roast in the oven until golden and crunchy - about 40 minutes. nickoskitchen.com
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