500 g medium-sized potatoes, skin on
Enough water to cover
5 ml salt
80 g duck fat
10 g fresh thyme, rinsed
Flaked sea salt
Preheat the oven to 220°C and lightly grease a baking tray with oil.
Place the potatoes in a saucepan, top with salted water and bring to the boil.
Simmer for 12 minutes until potatoes are just cooked. Allow to cool enough to handle and cut each in half and scrape the flesh with a fork a few times.
To roast the potatoes: Drain the water, pat the potatoes dry and place on the greased tray. Dot with duck fat, scatter over thyme sprigs and sprinkle with sea salt.
Roast for about 40 minutes until super crispy on the outside and soft and fluffy inside. Serve while still warm.
Instead of roasting the potatoes after boiling, you can shallow fry them in duck fat until they are crispy. When I am pressed for time, this is the cooking method I use.
You can also substitute the duck fat with canola oil and 2 spoonfuls of ghee. Ghee is clarified butter, which is butter that has been melted and then all the floating solids removed by skimming them off with a spoon. It’s these solids that often make the butter brown or ‘burn’ quickly.