1- 1.4 kg potatoes peeled & cut into equal quarters
Seasalt
1tbs flour
2-3 tbs duck or goose fat ( plus a little extra for following day .. )
3-4 cloves garlic slightly crushed
1 tbs finely chopped rosemary & thyme leaves
1hsndful fresh parsley chopped
Boil your potatoes in salted water approx 8-10 mins or until just beginning to be slightly tender, remove drain and allow to steam in the colander to reduce the water, then bash about to fluff up the edges. Sprinkle with flour and give a good shake. Pop your roasting pan into a hot oven( 200-210c) with the goose fat in until the fat begins to 'spit' then remove and gently place the potatoes into the hot fat sprinkle with the herbs add the crushed garlic cloves ensuring they're all covered in the fat then roast for 30 mins til pale golden. Remove from the oven and drain away any excess fat from pan. Allow to cool completely, lightly cover and store in a cool place. The next day you can pop them straight back into the hot oven ( 210c) with 1 tsp of duck or goose fat for 20-30 mins til crisp and golden.
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