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Member recipe

Traditional Roast Potatoes

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Serves 6

Perfect roast potatoes to compliment a sunday roast.

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  • Maris piper potatoes, peeled and cut into chunks
  • Duck fat
  • Sea salt & white pepper
  • Rosemary sprigs
  • 2 garlic cloves, bashed but unpeeled
  • Splash of red wine vinegar
  • Fragment of star anise (about a quarter)


    1. Boil the potatoes in salted water until nearly falling apart. Drain and allow to steam-dry for a couple of minutes while you pre-heat the duck fat in a 200C oven.
    2. Shake the potatoes as much as you dare to chuff up the sides, then tip into the smoking fat.
    3. After 25 minutes, gently squash the potatoes with a masher to open up the sides a little. Chuck in the rosemary, garlic, vinegar and star anise and a generous helping of salt and white pepper.
    4. Continue roasting until browned to your liking (about another 25 minutes).

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