- 1½ kg Maris Piper potatoes, cut into bite-size chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp duck fat or sunflower oil
Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 garlic clove, finely chopped
Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.
Just before serving, toss through the parsley and garlic, season with salt and serve.