Golden potatoes
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
Cook: 30 mins
- Serves 6
- Easy
Ingredients
- 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
Method
-
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.
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