Ingredients
- 1 ½kg Maris Piper potatoes, cut into bite-size chunks
- 3 tbsp duck fat or sunflower oil
- small handful parsley, chopped
- 1 garlic clove, finely chopped
Method
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Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
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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.
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Just before serving, toss through the parsley and garlic, season with salt and serve.