Ingredients

Method

• 1.5 kg Woolworths Everyday potatoes
• 100 g Woolworths duck fat
• salt, to taste
• For the tomato salsa, mix:
• 3 tomatoes 3, chopped
• 1 t garlic, crushed
• 8 anchovies, chopped
• 2 T capers, drained
• 2 T Italian parsley, chopped
• 2 T olive oil

Method

Ingredients

1. Preheat the oven to 200°C. Peel and halve the potatoes, then place in a large saucepan of cold water and bring to the boil. When boiling, cook for 8–10 minutes until just soft. Drain in a colander and allow to steam for 5 minutes.

2. Shake the colander to roughen up the surface of the potatoes. This creates extra surface area for extra crunch! Place the potatoes in a roasting tray, drench with the duck fat and sprinkle with salt.

3. Roast for 30–40 minutes, turning often, until evenly golden brown. Toss the potatoes with the salsa.

Cook's note: Boiling the potatoes before roughening the surface creates a mashed potato effect on the outside. While roasting, you’ll get even more of the crispy texture that everyone loves.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana