1½ kg starchy potatoes such as Sebago, Ilam Hardy or
Agria, peeled and halved
1 tsp saffron threads
80g duck fat
1 Put potatoes into a large saucepan with saffron. Cover with cold water and place over a high heat. Bring to the boil. Reduce heat and simmer for 15 minutes or until just tender. Drain. Cool.
2 Preheat oven to 200C. Using the prongs of a fork, run over all sides of each potato to form a rough surface.
3 Place duck fat into a roasting pan and place over a low heat until fat melts. Remove from heat. Add potatoes to the pan and coat them well with the fat. Roast for 45 minutes to 1 hour, or until they are golden and crunchy. Serve.