Ultimate roast potatoes

A polenta crust and cooking in duck fat ensures Matt Tebbutts roast potatoes are perfectly crisp on the outside and fluffy on the inside
By Matt Tebbutt
Ultimate roast potatoes
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 kg potatoes, preferably maris piper, peeled and halved
  • 8 tbsp duck fat
  • 5 tbsp polenta


1. Preheat the oven to 200C/180C fan/gas 6.

2. Par-boil the potatoes in salted water for 10 minutes, or until slightly tender when tested with a knife. Drain well, return to the pan and cover with the lid. Shake the pan fairly vigorously to roughen the outsides of the potatoes.

3. Spoon the duck fat into a large roasting tin and place in the oven for 5 minutes or until the fat is hot and melted.

4. Sprinkle the polenta over the potatoes and toss to coat (this will make them extra crisp). Carefully tip the polenta-coated potatoes into the roasting tin and turn gently to coat in the hot duck fat.

5. Roast for 45 minutes, or until crisp and golden brown.

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