Paul Foster is Head Chef of Tuddenham Mill and was recently voted Young Chef of the Year by the Observer Food Monthly. Thanks to the lovely folk at Rudolph Potatoes, here's his recipe for Perfect Roast Potatoes.
1kg Rudolph potatoes
200g duck fat
Wash and peel the potatoes, cut into large random chunks, cover in a pan with cold salted water and gently bring to a simmer. Cook slowly without boiling until they just start to breakdown.
Drain off the potatoes into a colander and gently shake to rough up the exterior. Allow to sit for 5 minutes with the potatoes evenly spread out and allow to evaporate the moisture on the surface of the potato.
Heat the duck fat in a roasting tray and add the potatoes to the tray, ensuring they are at least 2cm apart. Season with sea salt and turn once, place in the oven at 190°C cook for around 35-40 minutes turning every 10 minutes. When crispy and golden remove from the oven and drain on kitchen roll, re season with sea salt and serve.