Maris Piper – Keogh’s delicious Roasties


  • Preheat the oven to 200C fan/gas 6.
  • Peel and halve (or quarter) the potatoes, making sure they are all about the same size.
  • Put in a pot and cover with cold water. Add a generous teaspoon of salt and bring to the boil.
  • Reduce the heat and simmer the potatoes uncovered for 5 minutes.
  • Drain well and, with the lid on the pot, shake vigorously to rough up the potato edges. This is what will make the potatoes extra crispy.
  • Heat the duck fat in a large roasting tray in the oven for 5 minutes until piping hot.
  • Tumble the potatoes into the hot fat and carefully turn each potato in the fat to coat well.
  • Sprinkle with sea salt and roast for 40-50 minutes, turning once or twice to ensure they’re crispy and golden on all sides. Serve with an extra sprinkle of sea salt and serve straight away.


  • 2kg of Keogh’s Maris Piper potatoes
  • 100ml of duck fat
  • Sea salt