Par Boiling

• 8 to 10 potatoes
• ½ tsp coarse salt

Fat

• ¾ cup duck fat
• 100 grams unsalted butter

Prep

• olive oil
• salt & pepper, to taste

Serving

• ½ tsp maldon sea salt
• fresh rosemary, roughly chopped
• fresh thyme

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INSTRUCTIONS

Potatoes

• Preheat the oven to 230 degrees Celsius.
• Wash and peel the potatoes. Cut in half and half again so you have large cubes.
• Season with salt & pepper and add a teaspoon of olive oil. Use your fingers to roughly combine.

Par Boling and Shaking For Crispy Edges

• Bring a pot of water to the boil, once boiling add a pinch of salt, the potatoes and drop the heat to a medium simmer. Cook for 8 minutes, 10 minutes maximum.
• Get the duck fat and butter into the pan.
• Meanwhile place the duck fat and the butter into a roasting pan and heat until the fat is shimmering hot, it must be very hot. Heat the oil for about 10 minutes.
• Drain the potatoes in a colander, shake off any excess water, then tip them back into the pot and immediately put the lid on and give them a good shake to rough up the edges.
• Carefully remove the pan from the oven and carefully place the par boiled potatoes into the oil using a pair of tongs or spoon. Working quickly but also carefully, turn them in the fat placing each cut side down.
• Pour any remaining oil and seasoning over the potatoes.
• Roast for 20 minutes without turning. After 20 minutes turn them in the oil once and back in the oven for another 10 to 15 minutes until golden brown.
• Serve with fresh rosemary, thyme and sea salt.

Written by Miranda from My Anosmic Kitchen