Ingredients

Method

• 60 ml duck fat or sunflower oil
• 12 roasting potatoes, peeled and halved
• 30 ml Maldon sea salt
• zest of 2 limes
• 30 ml flatleaf parsley

Method

Ingredients

Heat the oven to 180°C.
Place the fat or oil in a roasting pan and heat in the oven.
Add the potatoes and sprinkle with some lime-and-parsey salt (see Cook's tip).
Roast until crisp and golden, turning the potatoes halfway through, about an hour.
Serve seasoned with salt.
Cook's tip
To make the lime-and-parsley salt, whizz the salt, lime and parsley in a blender (or use a pestle and mortar) until coarsely chopped.