More Taste Less Waste Roasties

Peel and cut the potatoes into large, evenly-sized pieces and place them into a large pan of cold salted water. Cover and bring to the boil, then let them simmer for 15 minutes.

Preheat the oven to 220°C, fan 200°C.

Drain the potatoes and return to the pan to let steam dry for 5 minutes, over a low heat. Turn the heat off and shake the pan well so the potatoes get bashed up a little – this will result in lovely crispy roasties.

Line a baking tray with Bacofoil® Non-Stick Foil, add a little bit of the duck fat and heat in the oven for about 5 minutes.

Carefully add the parboiled potatoes and turn them to coat well in the hot oil. Cook for 40-50 minutes, turning once to ensure an even cook.

Once they are golden and crispy, remove from the oven and sprinkle with flaky sea salt.

Less Waste: Once cooled, place the roast potatoes in a Bacofoil Zipper Bag® and freeze for up to 3 months.

When ready to cook, spread the roast potatoes out over the pan in a single layer and cover with Bacofoil® Foil. Re-roast the potatoes for 10-15 minutes or until your potatoes are warm all the way through.

Remove the foil and cook for another 5 minutes to crisp them back up and then you’re ready to serve.