I love this time of year when I can snuggle up at home in London and catch up with friends and family – which feels even more of a luxury after the whirlwind (yet incredible) year I’ve had. Another thing I like to do when I’m at home is get back in the kitchen and cook for those closest to me. My roast potatoes have become synonymous with the festive season in the Lipa household and I’m so happy to share my recipe with you. In 10 easy steps, you’ll have the most delicious, crispy-on-the-outside, fluffy-on-the-inside potatoes. I hope they’re a great addition to your festive feast – they’re delicious plated up next to my roast chicken recipe, which I was filmed making in the summer.
Dua x
Ingredients
Serves 8
2kg Maris Piper potatoes
300g duck fat
1 head of garlic
10g sage
10g thyme
10g rosemary
Salt
Pre-prep: I do the following the night before to save time the next day.
1. Peel your potatoes, cut them in half (or into roughly 5cm pieces) and par-boil them for 15 minutes.
2. Drain the potatoes in a colander and let them dry for a few minutes.
3. Shake the colander so the edges of the potatoes are a bit rough (this helps the fat stick to the potatoes and creates a crispy outer layer and fluffy inside).
4. Pour the potatoes into a deep tray large enough for the potatoes to sit in a single layer, smother them in the duck fat and season with salt.
5. Cover the tray in aluminium foil, pop it in the fridge and leave overnight.
Next day:
6. Preheat the oven to 180°C.
7. While the oven is heating, roughly smash the garlic cloves and pick and chop the herbs.
8. Once the oven is heated, add half the herbs to the potatoes and put them in the oven for approximately one hour.
9. Take the potatoes out, crush them lightly with a fork and add the garlic and remaining herbs.
10. Pop them back in the oven for another 25 minutes and voilà – my ‘famous’ festive potatoes. Dig in and enjoy!
