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Ingredients

Method

  • STEP 1

    Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.

  • STEP 2

    Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.

  • STEP 3

    Just before serving, toss through the parsley and garlic, season with salt and serve.

Recipe from Good Food magazine, March 2010

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