Perfectly Golden Crispy Roasties
Prep time
Cook time
Total time
Serves: 4
  • 1 kg potatoes (King Edwards, Desiree or Maris Piper)
  • 60ml duck/goose fat
  • 60ml vegetable oil
  • About 10g of fresh tarragon
  • rock salt-to taste
  1. Peel the skins
  2. Save the skins. They are lovely baked and make great little chips/crisps.
  3. Cut the potatoes into halves.
  4. Then quarters.
  5. Put the potatoes into a large enough pot, cover with water, sprinkle some salt and bring to a boil.
  6. Let them boil for about 5 minutes.
  7. Pour the duck/goose fat and the vegetable oil onto a baking tin
  8. Spread it out evenly. Pre-heat oven to 375F/190C/5G. Place the baking tray in the oven and let the oil heat about 5 min.
  9. By now the potatoes are ready. Strain them well and return to the pot.
  10. Sprinkle generously with salt. I like my potatoes well salted. I really find potatoes and salt love each other, as much as they love my waistline!
  11. Cover the pot and give it a good shake in an upward-downward motion.
  12. You see how the edges are roughened…
  13. Now, take the baking tray out of the oven and layer the potatoes as above. Pop into the oven for 20-25 minutes.
  14. Remove from the oven, turn them over and sprinkle with the fresh tarragon leaves. Pop back into the oven and cook for another 20-25 minutes.
Recipe by Bethany Kehdy at