INGREDIENTS

• 1kg Floury Potatoes, such as Rooster, Desiree, King Edward or Maris Piper
• 3 Tbsp Simply Better Irish Duck Fat
• 3-4 Fresh Thyme Sprigs
• 6-8 Garlic Cloves – Unpeeled
• Sea Salt

METHOD

1. Preheat the oven to 220°C (425°F / Gas Mark 7). 
2. Wash and peel the potatoes before cutting them in half or quarters, depending on their size.
3. Place the potatoes in a pot of cold water with a pinch of salt, then cover and bring to the boil.
4. Reduce the heat and simmer for 7-8 minutes.
5. Drain the potatoes and leave in the colander to cool slightly, then give them a good shake to fluff up the edges. 
6. Meanwhile, put the duck fat in a large roasting tin and put in the oven to heat.
7. Take the roasting tin out of the oven and put on the hob over a gentle heat.
8. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over.
9. Add the garlic and thyme and season with salt. 
10. Roast for about 1 hour, until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry.
11. Serve immediately, as these do not appreciate hanging around.

NEVEN'S TIP

If you’re cooking for vegetarians, swap the duck fat for 4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil