Yields4 Servings

 1 ¼ kg potatoes (Coliban, Desiree, Sebago, Dutch Cream or Kifler)
 ½ tbsp Biohawk Plain Flour with Bake Aid
 70 g Duck Fat
 1 tbsp Ginger Infused Oil
 salt and pepper

1

Peel the potatoes, leave whole if they are small, cut any large potatoes in half or quarters.

2

Put the potatoes into a large saucepan of cold salted water. Bring up to the boil and boil for exactly 6 minutes.

3

Drain in a colander and allow to steam dry for a few minutes.

4

Toss in the colander to rough up the potatoes. Transfer to a large bowl.

5

Shake over the flour, salt and pepper. Toss well to coat the potatoes.

6

Spoon over 30g of the duck fat and the Ginger infused oil and toss to coat evenly.

7

Line a tray with baking paper. Lay the potatoes in a single layer on the tray and place in the freezer. When frozen transfer to a freezer bag. They can be frozen for up to 3 months.

8

When ready to cook heat the oven to 200℃. Pour the remains 40g of duck fat onto a baking tay and place in the oven. When the fat is sizzling, carefully add the potatoes and roast for 25 minutes.

9

Remove the tray from the oven and increase the heat to 220℃. Turn over the potatoes and spoon over fat from the tray to coat. Return to the oven for a further 40 minutes or until golden and crisp.

Ingredients

 1 ¼ kg potatoes (Coliban, Desiree, Sebago, Dutch Cream or Kifler)
 ½ tbsp Biohawk Plain Flour with Bake Aid
 70 g Duck Fat
 1 tbsp Ginger Infused Oil
 salt and pepper

Directions

1

Peel the potatoes, leave whole if they are small, cut any large potatoes in half or quarters.

2

Put the potatoes into a large saucepan of cold salted water. Bring up to the boil and boil for exactly 6 minutes.

3

Drain in a colander and allow to steam dry for a few minutes.

4

Toss in the colander to rough up the potatoes. Transfer to a large bowl.

5

Shake over the flour, salt and pepper. Toss well to coat the potatoes.

6

Spoon over 30g of the duck fat and the Ginger infused oil and toss to coat evenly.

7

Line a tray with baking paper. Lay the potatoes in a single layer on the tray and place in the freezer. When frozen transfer to a freezer bag. They can be frozen for up to 3 months.

8

When ready to cook heat the oven to 200℃. Pour the remains 40g of duck fat onto a baking tay and place in the oven. When the fat is sizzling, carefully add the potatoes and roast for 25 minutes.

9

Remove the tray from the oven and increase the heat to 220℃. Turn over the potatoes and spoon over fat from the tray to coat. Return to the oven for a further 40 minutes or until golden and crisp.

Freeze-ahead Roast Potatoes