Yukon Gold Potatoes
Duck Fat (or goose, olive oil, rapeseed oil – which ever you like the taste of!)
Thyme (or Rosemary)
Preheat your oven to 260c. Put in a tray of your chosen fat to heat up.
Peel your Yukon Gold, chop into your preferred size of roast potato (quarters, bite size or wedges?!) and place in a pan of cold water. Bring to the boil over a high heat, then reduce to a simmer.
Simmer the Yukon Gold until the edges are tender – about 5/10 mins depending on the size.
Drain the potatoes into a colander and shake to roughen the edges. The rougher they are the more fat can get into the nooks and crannies to make extra crispy roasties.
Place the potatoes into the hot fat very carefully as it will spit. Coat the potatoes with the fat.
Spread thyme (or rosemary) over the potatoes, season with the salt and pepper and place the whole lot into the oven and roast for about 20mins until golden.
Take the Yukon Gold out of the oven and flip them over to roast on the other side for about another 20 mins – until they look the right level of crunchy for you!
Serve with your roast meat and other trimmings – enjoy!