Crispy Duck Fat Potatoes

1. Prepare the Potatoes:

   • Peel the Lotatoes and cut them into evenly sized chunks for even cooking.
   • Place the potatoes in a large pot of salted water and bring to a boil. Cook for 8–10 minutes or until the edges are slightly softened but the potatoes remain firm.

2. Preheat the Duck Fat:

   • While the potatoes are boiling, preheat your oven to 200°C (fan-forced).
   • Place the Rougié French Duck Fat in a large roasting pan and put it in the oven for a few minutes to heat. The fat should be hot and shimmering when the potatoes are added.

3. Fluff the Potatoes:

   • Drain the boiled potatoes and return them to the pot.
   • Shake the pot gently to rough up the edges of the potatoes—this creates the crispy texture when roasted.

4. Coat in Duck Fat:

   • Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan and toss them in the hot duck fat until well coated.
   • Season with flaky sea salt and black pepper. Add rosemary sprigs and smashed garlic cloves for extra flavour if desired.

5. Roast the Potatoes:

   • Spread the potatoes out in a single layer, ensuring they aren’t crowded (use two pans if necessary for maximum crispiness).
   • Roast for 40–50 minutes, turning the potatoes halfway through, until they are golden and crispy on the outside and fluffy on the inside.

6. Finish and Serve:

   • Remove the potatoes from the oven, season with extra salt to taste, and discard the rosemary and garlic if used.
   • Serve immediately as a delicious side dish.

Notes for Success:

• Use Hot Fat: Adding potatoes to hot duck fat ensures a crisp coating.
• Don’t Overcrowd: Give the potatoes room to crisp up by spreading them out.
• Fluffing is Key: Shaking the boiled potatoes in the pot makes the edges rough, which helps them crisp during roasting.