Step-by-Step Instructions

1. 1.Peel the Potatoes

   Using a peeler, peel the potatoes from top to bottom, creating a nice, even surface area.

2. 2.Cut the Potatoes

   Using a very sharp knife, cut the peeled potatoes into even-sized pieces. Aim for smooth, clean cuts to maximize the surface area that will brown and crisp.

3. 3.Par-Boil the Potatoes

   Place the cut potatoes into a sturdy pan, cover with cold water, and add a generous amount of Maldon sea salt. Bring the water to a boil.

4. 4.Check Potato Doneness

   Boil the potatoes for approximately 20 minutes. They should be cooked enough that a knife can easily pierce them, but not so much that they are falling apart. Stop cooking at this point.

5. 5.Prepare Roasting Pan

   Preheat your oven to 190°C (190°C fan). Place a robust, heavy-based roasting dish with the duck fat into the preheated oven to heat up.

6. 6.Drain the Potatoes

   Carefully drain the par-boiled potatoes using a colander.

7. 7.Steam and Dry Potatoes

   Cover the drained potatoes with a clean cloth and let them sit for 10 minutes. This allows them to steam and evaporate excess moisture, which is crucial for crispiness.

8. 8.Shake the Potatoes

   Vigorously shake the colander with the potatoes. This action will rough up their surfaces, creating a fluffy texture that will become incredibly crispy when roasted.

9. 9.Add Aromatics to Fat

   Carefully remove the hot roasting dish with the melted duck fat from the oven. Add a whole head of garlic and a few sprigs of fresh thyme to the hot fat.

10. 10.Add Potatoes to Roasting Pan

    Gently transfer the shaken potatoes into the hot duck fat, garlic, and thyme. Ensure the potatoes are spread out in a single layer.

11. 11.Coat Potatoes and Season

    Stir the potatoes to ensure they are thoroughly coated with the hot fat. Sprinkle with a little more sea salt.

12. 12.Roast the Potatoes

    Return the roasting dish to the oven and roast at 180°C for a further 30 minutes, or until golden brown and crispy.

13. 13.Finish and Serve

    Once roasted to perfection, remove the potatoes from the oven. Finely chop some fresh thyme and sprinkle it over the hot potatoes. Add a final pinch of sea salt to finish. Serve immediately.