For roasting potatoes, you can use gourmet potatoes but the best results will be yielded by using the Jersey Benne variety. Their firm, dry golden flesh ensures they can get a nice golden and crispy coating on the outside.
Peel then wash the Agria potatoes.
Cut them into pieces suitable for roasting, preferably halved or cut into quarters as the large, flat surface area means they will become very crisp as they sit in the fat while roasting.
Preheat oven to 220°C (or 200°C if you have a fan forced oven).
Place potatoes in a pot of cold water, cover and bring it to the boil. No need to add any salt, as this will slow down the boiling time. Pre-boiling them makes the outside surface of the potato drier, leading to a crispier texture.
When they have come to a boil, they will still be firm in the centre. Drain off all the water and transfer to your roasting dish.
Toss with the duck fat, and spread out evenly keeping the flat sides faced down in the fat on the roasting dish.
Take a few sprigs of thyme and one large stick of fresh rosemary and place on top of the potatoes, then sprinkle with sea salt.
Put in the oven and let the duck fat works its magic! You will know when the potatoes are ready when the golden colour appears and has a savoury fragrance.
You may well know that it’s pretty hard to destroy a roast potato, so if you love ‘em well, well cooked then they’ll just be crispier, which to us is all for the better anyway...
1 kg Jersey Benne potatoes (you can substitute with gourmet potatoes if you like)
1/3 tub Saveur Duck Fat (or imported Goose fat)
Fresh rosemary and thyme