1½ kilograms floury potatoes, peeled (I used Agria)
4 tablespoons duck fat or olive oil
zest and juice 1 large lemon (you need ¼ cup juice)
¼ cup packed parsley
2 cloves garlic, peeled
sea salt and ground pepper
Preheat the oven to 210°C.
Cut the potatoes into large chunks and cook in plenty of boiling salted water until ¾ cooked with just a little resistance in the middle.
Drain well and place back in the saucepan over a low heat. Shake the pan to roughen up the outside of the potatoes while driving off excess moisture.
Put the fat or oil in a large roasting dish and heat in the oven for 5 minutes.
Carefully tip in the potatoes and spread to a single layer. Spoon a little lemon juice over each potato then season generously.
Roast for 30 minutes, turning occasionally until the potatoes are crisp and golden on all sides.
To serve: Chop the lemon zest, parsley and garlic together on a board then sprinkle over the potatoes just before serving.