Prep 10 mins
Cooking 1 hr
Serves 6-8

Roast potatoes are a winner for dinner no matter what else happens to be on the plate, but even more so when they accompany a fabulous roast like our pangrattato-crusted fillet of beef. The secret to making the perfect roast potato is simple – seriously floury potatoes, pre-boiling and semi-smashing followed by intense heat and a bit of fat. Duck fat gets my vote any day, but if you can’t find it or avoid it for health reasons, good old vegetable oil does the trick too. Show these crunchy golden nuggets of deliciousness some Cape Herb & Spice S&P Shaker Seasoning love and you’re done!


  • 12 large floury potatoes, peeled and diced into very large chunks
  • 4 tbs duck fat or vegetable oil
  • Cape Herb & Spice SALT & PEPPER
  • 2 sprigs of rosemary


Preheat the oven to 200ºC. Boil the potatoes in lightly salted water until they just starting to soften. Drain potatoes in a colander and allow them to steam-dry for a few minutes, then shake the colander so the potatoes start breaking up around the edges – this will help them go extra crispy. Give the potatoes a light dusting of Cape Herb & Spice S&P Shaker Seasoning.

Place the duck fat or vegetable oil in a non-stick baking tray and place in the oven for a minute or two to heat up. Tumble in the potatoes and shake the pan to ensure they’re well covered with the oil/ fat. Roast in the oven until soft inside, crispy outside and golden. Place the sprigs of rosemary in the tray for the last 10 minutes of roasting. Serve the potatoes right away with an extra sprinkling of S&P to taste.

*For the perfect Easter feast, accompany with Roast Beef Fillet with Pangrattata Crust, Smoked Snoek Paté with Mustard-Pickle Cucumber and a Super Green Salad.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at