A rich, slow-cooked Middle Eastern lamb stew designed as a freezer-friendly base recipe in the Future Meals for Me meal prep framework.

Juicy Vietnamese pork and lemongrass meatballs cooked in a light savoury sauce, designed as a freezer-friendly base recipe in the Future Meals for Me framework

A freezer-friendly creamy Tuscan chicken with sun-dried tomatoes and spinach, designed as a versatile base recipe in the Future Meals for Me meal prep framework.

This chicken souvlaki is one of the five base recipes in Series One of Future Meals for Me — marinated, portioned, and frozen raw so you can cook fresh, flavour-packed dinners in minutes.

A rich, Italian-inspired dark chocolate and ginger gelato made in the Ninja Creami, featuring Buderim Ginger, citrus zest, and roasted macadamias. This nostalgic recipe was inspired by a hidden Sicilian gelato stop during my Italy retreat and is perfect for elegant, not-too-sweet desserts at home.

A fresh chicken salad sandwich made with tender shredded chicken, my zesty summer sauce, peppery rocket and crunchy salt and vinegar crisps, layered into soft sourdough for the ultimate summer lunch.

This zesty summer sauce is creamy, fresh and packed with herbs and lemon. Made in minutes using the KitchenAid Pure Power Blender, it’s the perfect sauce for summer sandwiches, pizza pockets and warm, wood-fired bread.

These crispy duck fat roasted potatoes are the ultimate side dish when you want maximum flavour and crunch. Deeply golden on the outside, fluffy and soft in the centre, and infused with garlic and fresh herbs, this recipe uses simple ingredients and classic technique to create restaurant-level roast potatoes at home.

The key to perfect duck fat potatoes starts with parboiling. Cooking the potatoes briefly in salted water with a small amount of bicarb soda softens the exterior and creates rough edges, which later crisp beautifully in the oven. After draining, the potatoes are left to steam-dry before being coated in a light dusting of cornflour and shaken until fluffy. This extra step ensures an ultra-crisp crust once roasted.

Duck fat is heated in the oven until shimmering, along with crushed garlic, before the potatoes are added. Starting with hot fat is essential — it immediately seals the exterior and prevents sogginess. The potatoes are then slow-roasted for around 1½ hours, being turned regularly so every side becomes evenly golden and crunchy. Fresh herbs like rosemary and thyme are added toward the end of cooking to keep their flavour fragrant and fresh.

These crispy duck fat roasted potatoes are rich without being heavy and need little more than flaky salt and cracked pepper to finish. They’re perfect for dinner parties, festive tables, Sunday roasts, or anytime you want a side dish that people remember.

If you’ve been searching for the best way to make crispy roast potatoes with duck fat, this method delivers every time, shatteringly crisp, deeply flavoured, and absolutely worth the extra care.