The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly
- Prep:10 mins
- Serves 6
Nutrition per serving
- kcal 248
- fat 7g
- saturates 2g
- carbs 43g
- sugars 2g
- fibre 3g
- protein 5g
- salt 0.04g
- 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.
Just before serving, toss through the parsley and garlic, season with salt and serve.