Roasted Potatoes DF GF

10 minutes 45 minutes 4 servings

These potatoes get their crispy edges from our duck fat. A quick dunk in boiling water also helps to breaks up the outer edges for maximum browning and crispiness. Our duck fat adds that rich roast-dinner flavour.

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  • 1kg Maris Piper potatoes
  • ½ teaspoon bicarbonate of soda
  • 75g Epicure Duck Fat
  • 1 teaspoon fine salt

The recipe Roasted Potatoes Kitchen Mode

  • 1

    Put a baking tray in the oven and preheat to 220ºC, Gas Mark 7. Put 2 litres of water on to boil.

  • 2

    Cut potatoes into large, even sized chunks.Carefully transfer to boiling water. Stir in bicarbonate of soda and bring back to a boil. Boil for 2 minutes, then quickly drain. Return to the pot and place back on heat, tossing occasionally until any remaining liquid has evaporated.

  • 3

    Remove from heat and stir in half the duck fat along with the full amount of salt. Toss until the outside is starchy.

  • 4

    Add remaining duck fat to the tray in the oven. Let sit in the oven for 2 minutes to heat through. Remove from oven and carefully add potatoes. They should sizzle as they hit the pan. Spread into an even layer and pop back in the oven.

  • 5

    Bake for 45-50 minutes, tossing after 30 minutes, until cooked through and crisp. Turn to fan for the last few minutes of baking to crisp everything further, if you like.