Perfectly Crisp Roasted Vegetables

Jamie Oliver is right: duck fat makes all the difference. I used the leftover duck fat from the Ducketta and sauteed and roasted vegetables that had been pre-boiled. For some spice, I threw in rosemary, lemon zest, paprika and dried chili. The result was vegetables that were perfectly balance between a crunchy, crispy outside and a soft fluffy inside.

500g potatoes

500g sweet potatoes

6 carrots

6 parsnips

2 tablespoons duck fat or oil

4 sprigs fresh rosemary

1 head of garlic, cloves separated

zest of 1 lemon

2 tablespoons paprika

3 chilies, chopped finely (or 2 tablespoons dry chili flakes)

salt and pepper

Preheat oven to 200c/400F.

Put the potatoes, carrots and sweet potatoes in a pot of salted boiling water and cook for 15 minutes, till partially soft. 10 minutes into boiling the vegetables, add parsnips (they take less time to cook) and cook for another 5 minutes before draining the vegetables.

Fluff the potatoes in the colander- this is important in order for it to have lovely crisp edges.

In a rectangular baking pan, heat oil or duck fat on a stove till hot. Add whole garlic cloves and rosemary, cooking for 5 minutes. Add the paprika, salt and pepper, then add vegetables and toss. Finally add the zest, give it one last toss and place in the oven.

Bake vegetables for an hour until roasted golden brown and crisp. Serve on it's own or with garlic aioli.