You will need
8 – 10 medium size potatoes preferably red skinned or Nicola potatoes, peeled and cut in half through the waist.
Ina Paarman’s Potato Spice
8 T (120 g) duck fat or olive oil
If your oven is occupied, at a lower temperature cook the potatoes in an electric frying pan or on top of the stove. Keep covered with a lid at a slight angle.
Put the potatoes in a saucepan of cold water and bring to the boil. Cook only for 5 minutes.
Drain well, return to the saucepan and shake the potatoes to roughen up the surface a bit.
Season generously with Potato Spice, shake again to coat potatoes with Seasoning. Put the potatoes on a baking sheet, leave to cool completely, then open-freeze. Once hard, tip the potatoes into a freezer proof container and freeze for up to a month.
Adjust the oven rack to the middle position. Preheat the oven to 200°C. Put the duck fat into a large roasting pan and place the pan in the oven. When it the fat is really hot, add the frozen potatoes (don’t thaw), tossing and rolling them in the hot fat so they are completely coated. Roast for 1 ½ hours, turning the potatoes once or twice, until golden and crusty.
Transfer to a warm serving dish and serve as soon as possible.