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.
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