Ingredients
- 1.5kg Sebago potatoes, peeled and cut into chunks
- ¼ cup vegetable oil
- ¼ cup duck fat
- salt, to season
Recipe serves: 4-6
Method
Heat your oven to 220C fan forced. Place a roasting pan into the oven to heat and add the oil and duck fat. Place the potatoes in a large saucepan cold water and bring to the boil on high heat. Boil for 10 minutes then drain the potatoes and return to a low heat for just a minute to dry slightly. Place the lid on the pot and shake once or twice to roughen the edges of the potatoes.
Transfer the potatoes to the hot roasting pan and stir to coat in the oil. Season with salt. Roast the potatoes for about 30-40 minutes (longer if the potatoes still look wet or mushy), stirring occasionally until the potatoes are very golden and crisp. Toss with a little more salt and serve.
