Ingredients

• 6 - 8 x Medium Desiree or Dutch Cream roasting potatoes

• 250g x Duck Fat

• 1 x Teaspoon baking soda

• Salt to your taste or special diet

• 1/2 x Teaspoon black pepper

• 1 x Teaspoon dried rosemary

• 1 x Teaspoon dried thyme

Preparation

The twice baked method to give you a soft creamy inside for the potatoes.

For the first cook, wash the potatoes then roughly half or quarter if you like and place in a pot of cold water with 1 x teaspoon baking soda. You should always start with cold water before bringing to the boil.

Note: The rough cutting of the potatoes will help with the crispiness later.

Once the potatoes have just started to soften, drain and place on a tray. They must be completely dry for the next bake.

In a baking tray mix the duck fat with the salt, pepper, rosemary and thyme then add the potatoes to a hot oven for the second cook, thoroughly tossing in the duck fat mixture so the potatoes are evenly coated.

Roast at 200c with fan for 45 minutes, depending on your oven and until the potatoes are golden brown and crispy.

It is a good idea to move or toss the potatoes around while roasting so all sides receive even heat.

Important: Always start the first cook of the potatoes in cold water then allow to come to boil.