Salt and Vinegar, Duck Fat Potato Chipping Wedges

Method

Preheat oven to 250 degrees Celsius

Peel potatoes and cut into wedges – or cubes.
Place in a saucepan with cold water and vinegar, cover with a lid and bring to a boil. Cook for 10 minutes.

Meanwhile, place duck fat in a large, deep sided roasting tray and place in oven for 5 minutes to melt and heat.

Drain potato wedges and toss through heated duck fat. Be careful as the fat can splatter. Toss through along with 1 tablespoon of salt flakes.

Return to oven at 250 degrees for 10 minutes. Reduce temperature to 200 degrees for a further 30-40 minutes or until all wedges are golden brown and crispy.

Meanwhile mash together avocado, jalapeño, lemon juice and a pinch of salt.

Serve crispy salt and vinegar wedges with avocado smash, and a sprinkle of spring onion, chilli, and extra salt.