- 1kg/2½lb; Maris Piper potatoes, cut into even sized chunks and boiled
- ½ garlic bulb
- sprig of fresh thyme
- duck or goose fat
- Put the duck fat in a hot pan with the garlic bulb and thyme.
- Put the pre-boiled potatoes into the pan.
- Don't move them around. Allow them to caramelise on one side before turning.
- Continue turning until golden and crispy on all sides.
- Turn out on some kitchen towel to drain.