Christmas SOS: Roast potatoes
James Tanner uses duck fat to get the perfect crunch from your Christmas roasties.
Ingredients:
Packet of king Edward roast potatoesSprinkle of plain flourPinch of smoked paprika1 x can duck fat
Method:
Par boil your potatoes in salted boiling water for 8 minutes until just tender. Drain and dry them out a little on the hob.
Put them into a colander and shake to rough up the edges of potatoes
Sprinkle with flour for extra crunch
Add a pinch of smoked paprika for some zing
Heat a tray of duck fat and when hot add your potatoes and cook for 30-40 minutes at 180C until they are crunchy. Halfway through cooking turn the potatoes to ensure crispy and golden all over.
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