Simple French Cooking at its BEST

Roast Potatoes in Duck Fat and Garlic

Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 400 degrees.   Break apart an entire large clove of garlic, leaving the skins on.  Soak it all in warm water

Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).  Sip your glass of French Wine!   Drop the potatoes into a large saucepan and pour in enough water to barely cover them. Add salt, then wait for the water to boil.  As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. The potatoes should not be fully cooked!

Put your choice of duck fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.

Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over in the duck fat.  Spread them in a single layer making sure they have plenty of room.  Grind sea salt and black pepper over them. Add the moisened garlic pieces.

Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt again to taste and transfer to your beautiful Gratin dish! Serve straight away.