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Wood Fired Roast Potatoes


  • 1kg Red Desiree or Maris Piper Potatoes

  • 2tbsp Table Salt

  • 3tbsp Duck or Goose Fat

  • 1 ½ Tsp Maldon Sea Salt


  1. Firstly fire up your oven to its optimum temperature, maintaining the temperature at 220-260°c. There’s no right or wrong temp, the potatoes will be lovely and light and crispy at any temperature between 220 and 260°c- just be a bit more careful if you brave the higher temperatures!!

  2. Peel and cut the potatoes into equal size roast potatoes, cover with cold water and add the table salt in the saucepan. Bring the pan to the boil, and once boiling, reduce the heat ever so slightly and cook for around 20minutes or until the potatoes begin to fall apart- not too much, but enough so you can rough up the edges with a spoon.

  3. Drain the potatoes into a colander and shake them vigorously to rough up the edges- these rough edges are what will give you the crispiness as the potatoes roast!

  4. Next, put the roughed up part boiled potatoes on a tray and (as long as it’s not raining!) pop them outside to cool as quickly as possible- this will also aid the crispiness!

  5. Allow the potatoes to cool for around 25minutes, then heat the duck or goose fat in a roasting tray in the oven with the door on.

  6. Once the fat is just beginning to smoke, sprinkle over the sea salt, and carefully add the potatoes. Shake around to evenly coat the potatoes and pop in your wood fired oven for around thirty minutes with the door on, checking occasionally.