Chateaux Potatoes

Perfect with your roast turkey.


  • 1 potato per person
  • 1 tin duck fat
  • seasoning


  1. Firstly peel the potatoes; roosters I think are best for this.
  2. Now turn them, meaning cut them into barrel type shapes. Bring to the boil in salted water and simmer for 5 minutes before straining.
  3. Place the goose/duck fat in a roasting tray and then into an oven at 180 degrees until the fat is very hot.
  4. Now add the potatoes to the fat taking care not to splash your self.
  5. Return to the oven and roast until golden brown and crisp, about 20 minutes.


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