Roast Potatoes
Preheat oven to 190oC fan.
To make the seasoning for the potatoes, combine all the dried ingredients.
Peel and cut potatoes in your desired size. I tend to go small-medium in size because I like crispy roast potatoes. Medium is your best bet for ratio of crispy and soft fluffy potato centre.
Place in a pan with cold water and add salt. Bring to the boil and cook until par boiled. What your looking for here is a soft outside and still a slightly firm centre.
Once potato is par boiled, drain through a colander and let the majority of the steam come off. Once steam is gone, fluff your potatoes up by bashing them gently around the colander.
Place on a tray and leave in the fridge until cold. This can be done on Christmas morning or on Christmas eve. What your looking for here is the potatoes to cool down completely
(don’t worry if you do over night and some of the potatoes start to have black patches, it just means they have oxidised slightly and once you start to roast them this will no longer be a problem. It will not effect the flavour at all!).
When you are ready to start roasting, place a tray in the oven with duck fat and crushed garlic cloves. Place in the oven and allow to become really hot and for the garlic to infuse into the fat.
Meanwhile, dust your potatoes in your flour seasoning.
Once fat is very hot, remove tray from the oven gently and place your roast potatoes in one by one so they do not crowd the tray. Give them plenty room to breath. This allows the oil to crispen the potatoes to your most crisp desire!
Every 20 minutes take your potatoes out and turn them, so your getting all the sides crispy. Don’t turn too early, if they still seem pale, leave for a further 10 minutes or so on.
Nearing the end of the cooking time, you will probably turn them more frequent.
Once they are ready to your liking, remove them from the oven and drain off any excess fat. Add more salt if you would wish
Merry Chrispyness!
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