Kevin Dundon's garlic roast potatoes - just in time for Christmas.


Serves: 4 – 6 

  • 675 g/1 ½ lb floury potatoes cut into large even-sized chunks (preferably all similar in size)
  • 150g duck fat 
  • 2 tbsp. roasted garlic
  • Maldon sea salt



  1. Preheat the oven to 220C/425F/Gas 7. 
  2. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for a minute or 2 to dry out.
  3. Meanwhile, preheat a roasting tin with a 1cm of duck or goose fat for a few minutes until just smoking.
  4. Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
  5. Carefully tip them into the hot oil, basting the tops. Add the roasted garlic and season well. 
  6. Place the roasting tin with the potatoes back in the oven and cook for 30-40 minutes, turning the potatoes over half-way, until crispy around the edges and golden brown. 
  7. To serve, tip the roast potatoes into a warmed serving dish