|1.5 kg||large potatoes — peeled and quartered|
|2-3 tbsp||all-purpose flour|
|1 tsp||fine sea salt|
|150 g||duck fat|
|250 g||crème fraîche|
|2-3 tbsp||Pesto Princess basil pesto — or your favourite flavour|
Place the potatoes in a large pot and cover with water. Bring to the boil and cook until they are tender when you poke them with a fork.
Strain the potatoes in a colander and leave to air dry for a few minutes before sprinkling with flour. Toss the potatoes in the colander and add more flour as needed to cover them with a light dusting all around, finish off with a sprinkle of salt. You want the potatoes to get a little ‘rough around the edges’ as this adds to the crispiness.
Place your roasting tray, with duck fat, in the oven and heat to 180°C. Once heated through, remove the tray and carefully place the potatoes into the hot fat, taking care not to crowd the pan. A pair of long tongs is ideal for this task, preventing you from being splashed by hot fat.
Put the potatoes back into the hot oven and roast for 10-15 minutes before turning and roasting for a further 10-15 minutes. Ovens vary, so keep checking as you are after a delicious golden hue and crispy edges.
While the potatoes are roasting, mix together the crème fraîche and pesto in a little serving bowl.
Once the potatoes are ready, sprinkle with some extra salt and serve.