Perfect Duck Fat Roast Potatoes

Start by preheating your oven to 200°C (around 392°F). This high temperature is the secret to becoming the owner of really crispy potatoes.

As they heat, peel your potatoes and cut them into halves or quarters-depending on the size. Large chunks will stay fluffy inside!

Place the potatoes into a pot and cover them with cold water. Add a generous amount of salt. This step will ensure your potatoes are infused with flavor all through.

Boil the potatoes for about 5-7 minutes – no longer than this as you don't want mashed potatoes. They should be just starting to become tender, but still firm in the middle. Personally, I like to check by poking them with a fork.

Strain the potatoes but be careful not to break them! Let them steam dry for a few minutes. This step really helps to maximize the crispiness of the potatoes.

Now, take your duck fat (which is solid at room temperature) and place it into a roasting pan. Put the pan in the preheated oven to warm and melt the duck fat.

Once the duck fat is sizzling hot (not smoking though), carefully add your dried potatoes to the hot fat. Use a spatula or spoon to make sure each chunk is well coated. Be wary of the hot fat, as it could potentially splatter a bit.

Once they're evenly coated, season the potatoes with salt and black pepper. Add chopped rosemary if you're using it. It gives an extra punch of aroma and flavor.

Put the pan back in the oven and roast for 40-45 minutes, or until the potatoes are golden brown and crispy. Turn them over occasionally, maybe every 15 mins or so to ensure they are evenly browned.

When they're done, carefully remove them using a slotted spoon and drain on kitchen paper. Serve immediately and watch them disappear!