Judge me as much as you like but I am made about duck fat. Arteries and health issues aside it makes the most magnificent roast potatoes. I’ve discovered that Woolies now stocks this little gem and I cannot wait to use it. When heated the fan goes clear and you can either roast the potatoes in the over or in a pan on the stovetop. My little tip is to parboil the spuds and then once they are easily pierced by a fork drain them in a colander and give the colander a few gentle swirls to bash the edges of the potatoes against one another. This makes the edges a little jaggered and helps the perfect roasting in the fat. Trust me, you’ll never look at roasties the same way again!
♥ Tans
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