Method

• 1.
  Preheat oven to 220°C. Bring potatoes to the boil in a pan of cold salted water, then simmer for 5 minutes to par-cook. Drain, return to the pan and shake to roughen.
• 2.
  Heat duck fat in a large roasting pan in the oven for 5 minutes or until just starting to smoke. Carefully add potatoes and toss to coat. Roast, turning once or twice, for 50 minutes or until golden and crunchy.
• 3.
  Meanwhile, place the caster sugar and 2 tablespoons water in a saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and simmer for 4-5 minutes until a golden caramel colour. Remove from the heat, then add 2 tablespoons water to stop the cooking process — be careful as the mixture may spit.
• 4.
  Place the potatoes in a bowl, season with salt and pepper, then pour over the caramel and toss to combine.