Preparation time: 10 minutes, plus 1 hour drying
Cooking time: 45-50 minutes
1.5kg potatoes (King Edward or Maris Piper), peeled and evenly chopped
1 tsp sea salt, plus extra to sprinkle
75g duck fat
75ml vegetable oil
1/4 bunch of thyme
3 garlic cloves, peeled and left whole
Put the potatoes in a large saucepan and cover with cold water. Add the salt, bring to the boil and cover, reduce to a simmer and cook for about 15 minutes until just about tender. Drain and shake them in a pan fairly vigorously to rough up the edges. Lay out in a single layer to cool and put in the freezer for 1 hour to dry, or the fridge.
Preheat the oven to 220°C / 200° C fan / gas 7. Put the duck fat and vegetable oil in a large deep-sided roasting tray and put into the oven for 10 minutes. Carefully remove from the oven and put the dry potatoes in one by one using tongs.
Season, add the thyme and garlic and baste the potatoes with the oil. Roast in the oven for 30-40 minutes, basting frequently with the hot fat. When the potatoes are golden and crunchy, use a slotted spoon to lift them out of the tray and onto kitchen paper to absorb excess fat. Sprinkle with a light salt and serve.
Recipe extract from Marcus At Home — available to buy as a gift, it’s the perfect stocking filler! Prefer to leave the hard work to us? Join us for a Christmas feast at The Gilbert Scott or add a Michelin-star to your tree and enjoy a bespoke 6-course Christmas Day menu at Marcus.