As part of our Homemade series, Chef Director, Ross Pike, shows us how to make the ultimate duck-fat roast potatoes.
2kg Maris Piper Potatoes
4 Bay leaves
4 cloves of garlic
200g duck fat
Handful of Peppercorns
Peel the maris piper potatoes and chop into quarters.
Place the bay leaves, peppercorns, half the salt and half the thyme into a pan of water and add the potatoes.
Bring to the boil, then turn down to a simmer until the potatoes are cooked through
Drain thoroughly and then shake the potatoes until rough.
Pour 200g duck fat and a splash of oil into an oven proof dish.
Add four cloves of garlic and the remaining thyme and salt.
Add the potatoes into the pan and coat in the fat.
Bake in the oven at 180c until crunchy and brown
Serve and enjoy