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These potatoes make a perfect accompaniment to any roast...

1. Line a roasting tray with 5 tbsp of duck fat, place on the top shelf of the oven and preheat at 190C
2. Peel the potatoes with a potato peeler and cut them into fairly even sizes, leaving the smaller ones whole
3. Parboil the potatoes in salted water for 8 minutes until they are almost cooked
4. Drain the potatoes and shake them in a colander until they are rough on the outside - this is the secret of crunchy edges
5. Place the potatoes on the hot duck fat, tilt the tray and baste each one so that they are covered in fat
6. Place them in the oven and cooked for 45 minutes or until golden brown and crunchy
7. Sprinkle with a little sea salt before serving