Ingredients
- 5 tablespoons of duck fat
- 16 medium-sized Maris Piper or King Edward taters (each about 175g/6oz)
- 8 garlic clove cloves
- 8 sprigs thyme
- ocean salt
Method
Preheat the oven to 190C/170C Fan/Gas 5.Parboil the taters in salted water for 7–8 minutes, or until almost cooked (they'll still feel firm when pierced having a knife). Drain completely utilizing a colander, now shake the taters around just a little within the colander before the outsides are roughened.
Place the duck fat for that roast taters right into a small roasting tin as well as heat within the oven for 5-10 minutes.
Add some drained, roughened taters towards the tin of hot duck fat, then sprinkle within the garlic clove cloves, thyme and ocean salt and blend before the taters are very well coated within the fat.
Return the tin towards the oven and roast for 45–60 minutes, or until golden and crunchy.
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