Cut the potatoes in half or quarters and place into cold salted water. Bring to the boil for about a minute and half, remove and place in a colander. This is important as the potatoes must get moved around to ruffle the edges and surfaces as this creates delicious crispy bits.

Place in a roasting pan, season with salt, pepper and paprika and sprinkle with picked rosemary or thyme. Roast in duck fat for about 40- 60 minutes depending on the size. Turn potatoes regularly to ensure even browning.