What would a Sunday Roast be without the golden and crispy roast potatoes?

Experience the ultimate flavour of Tom Kerridge's delicious Duck Fat Roast Potatoes, perfectly prepared using NEFF's Circo Roast settings. Indulge in the golden perfection of these potatoes as they emerge from the oven, their exteriors boasting a tantalizing crispiness that gives way to a soft and fluffy interior.

• 1.2 kg Maris Piper potatoes - peeled and halved
• 75ml duck or goose fat
• 3 sprigs of rosemary
• 6 sprigs of thyme
• 1 bulb of garlic - cloves separated and crushed lightly

• Peel and halve the Maris Piper potatoes (1.2 kg) and place into a large saucepan, cover with water and season generously with salt.
• Cook until a sharp knife pierces the potato with little resistance (approximately 12-14 minutes).
• Once cooked, drain in a colander and leave to air dry until completely cool.
• If you have time, place onto a tray in the fridge overnight to dry out.
• Pre-heat the oven to 200℃. Using NEFF's Circo Therm® setting, pre-heat the roasting tray, then carefully add the duck/goose fat.
• Return to the oven to heat the fat for 5 minutes.

• Carefully remove the tray and add the potatoes.
• Take caution to not pack too tightly – this creates steam, which makes it harder to achieve a crisp texture.
• Roast for 35 minutes, then remove from the oven and turn over, adding a splash more fat if needed. Return to the oven and cook for a further 15 minutes.
• Five minutes before the end, add the herbs and garlic and return to the oven until finished – potato perfection!