Classic Crispy Roast Potatoes

First, preheat your oven to 200°C (400°F). Then, peel the potatoes and cut them into even, large chunks with a sharp knife to create smooth surfaces.

Place the cut potatoes into a large, sturdy pan and cover with cold water.

Add a generous amount of Maldon sea salt to the water.

Bring the water to a boil and parboil the potatoes for 8 to 10 minutes, until they are just tender but not falling apart.

Drain the potatoes thoroughly in a colander.

Cover the colander with a clean cloth and let the potatoes steam dry for 10 minutes.

Remove the cloth and gently shake the colander to fluff up the edges of the potatoes, which will help them get crispy.

Add a generous amount of duck fat to a heavy, robust roasting pan and heat it until it's shimmering hot.

Carefully place the steam-dried potatoes into the hot fat, along with a halved bulb of garlic and a bunch of fresh thyme.

Season the potatoes with a little more salt.

Roast in the preheated oven at 180-200°C (350-400°F) for 30 minutes.

After 30 minutes, turn all the potatoes over to ensure they cook evenly.

Continue to roast for another 30 minutes, or until the potatoes are deeply golden brown and perfectly crispy. The total roasting time should be about one hour.

Once roasted, they are ready to serve. Enjoy your crispy, fluffy roast potatoes.