Serves 4
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the duck fat into a large roasting tin, then place this in the oven while it preheats so the fat can heat.
  3. Cut potatoes into quarters and smaller ones into halves, so they are all roughly the same size. Rinse under cold water, then place them into a large pot.
  4. Cover with cold water and add 1 tsp salt. Bring to the boil and cook for 5-6 minutes until slightly tender. Drain the potatoes well and turn off the hob.
  5. Return the pan to the warm hob. Steam the potatoes dry for 1-2 minutes, shaking the pan to rough up the edges.
  6. Remove the roasting tin from the oven and carefully add the potatoes, tossing in the fat. Season generously with salt and black pepper.
  7. Roast in the oven for 45-50 minutes, turning halfway through, until the potatoes are very golden and crisp. Season with salt and serve immediately while hot.
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