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Ingredients . . .

• 1kg Maris Piper potatoes
• 80g duck or goose fat
• 2 tsp flour
• 160g Applewood® Slices
• A sprinkle of paprika, parsley and sea salt to serve

Method . . .

• Place the fat in a big roasting tin and heat in the oven at 200C/gas 6.
• Peel the potatoes and cut them into even pieces – around three or four depending on the size of the potato.
• Boil the potatoes in a large pan for ten minutes.
• Drain the potatoes in a colander and leave them to cool for ten minutes.
• Shake the potatoes in the colander until fluffy.
• Sprinkle the potatoes with the flour.
• Carefully add the potatoes to the roasting tin and coat them in the oil.
• Cook for 45 minutes – turn them over every ten minutes to ensure they all cook evenly.
• Once the potatoes are crunchy and golden, take them out of the tin and place them in an oven proof dish.
• Sprinkle with sea salt, and cover the potatoes with the slices. Place in the oven for 5 minutes until the cheese has melted.
• Take them out of the oven and sprinkle with paprika and parsley. Enjoy with your favourite dip!