best ever roasties with duck fat & confit garlic

Let’s get cooking!

• Step 1 of 3

  Prep & parboil

  Preheat the oven to 200^oC (fan 180^oC).

  Peel and cut the potatoes (in quarters for larger ones and in half for smaller) and place in a large saucepan with cold water. Bring to the boil and cook for 10 mins. Drain and cover to steam dry for 5 minutes.

• Step 2 of 3

  roasting hot

  Add the vegetable oil and half the duck fat to a heavy roasting tin and place in the oven to heat up for a few minutes. While the fat is heating up, rough up the edges of the potatoes in a colander. Quickly but carefully (you don’t want the fat to cool down) add the potatoes and garlic to the roasting tin and mix gently so they are coated in the fat. Season well and return the tin to the oven.

• Step 3 of 3

  Deeply crisp & even

  After around 40 minutes remove the garlic bulb, wrap it in foil and set aside. Add the bay leaves, thyme and rest of the duck fat to the roasting tin and turn the potatoes over, add more duck fat if they are looking dry. Cook for a further 40 minutes, or until golden and crispy, turning again if needed.

  When the roasties are ready, squeeze out the garlic from the bulb and mix around the potatoes to serve.