Roadt potatoes

• porsi: 6-8

Bahan-bahan

1.6kg Rooster or Maris Piper potatoes,

peeled and halved (larger ones

quartered)

160g duck fat (for a luxurious taste), or

100mI olive oil

1 tbsp plain flour

Maldon salt, to serve

Petunjuk

1 Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt, then bring to a boil over a high heat. Reduce the heat and simmer for five minutes, uncovered.

2 Put a large roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200°C/180°C fan/gas mark 6.

3 Place the duck fat or olive oil into the hot roasting tin and return to the oven for a few minutes until very hot.

4 Drain the potatoes, then return to the hot hob to steam dry for one minute, shaking the pan a few times to fluff up the edges.

5 Sprinkle over the flour and give another shake to coat evenly.

6 Carefully put the potatoes into the hot fat — they will sizzle as they go in. Turn them around to coat all over in the fat.

7 Spread them out in a single layer, making sure they have plenty of room. Roast for

15 minutes, then flip them over.

8 Roast for another

15 minutes, then turn them over again. Put them back in the oven for a final 10-20 minutes or until very golden and crisp.

9 Scatter with Maldon salt and serve straight away.