1½ kg Maris Piper potatoes, cut into bite-size chunks
3 tbsp ducks fat or sunflower oil
small handful parsley, chopped
1 garlic clove, finely chopped
Up to 2 days ahead, boil the potatoes
for 2 mins, then drain and leave to cool.
Thirty mins before serving, melt the duck
fat in a large frying pan and add the
potatoes. Start them on a high heat to
get some colour, then turn the heat down
to sizzle the potatoes slowly for 20 mins,
shaking the pan occasionally, until
completely golden and crisp.
serving, toss through the parsley and
garlic, season with salt and serve.