An all-time favourite recipe to serve up for Sunday lunch.


4lb Maris Piper potatoes
4oz duck fat


First place the roasting tray with the fat in it onto the highest shelf of a hot oven to pre-heat.

Thinly peel the potatoes using a potato peeler, then cut them into even-sized pieces, leaving the small ones whole. Place them in a saucepan, pour over boiling water to cover, add salt and simmer for about 10 minutes.

Use a skewer to lift out a piece of potato and check whether the outer edge is fluffy. You can test this by running the point of the skewer along the surface – if it stays smooth, give it a few more minutes.

Drain off the water. Place the lid back on the saucepan and, holding the lid on firmly with your hand protected by an oven glove, shake the saucepan. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy – this is the secret to the crunchy edges.

Now, still using the oven glove to protect your hands, remove the hot roasting tray containing the sizzling fat and transfer to the direct heat (medium) on the hob.

Then use a long-handled spoon, quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it’s completely coated. Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown.

Sprinkle with a little crushed salt before serving straightaway – they lose their crunch if you keep them waiting. If they’re ready before you are, turn the oven off and leave them inside.