Making the ultimate crispy roast potatoes comes down to a few things: a cast-iron pan, good potatoes, and, just go with us here, duck fat. While you could cook with vegetable oil or vegan block, we love the crispness that duck fat gives (its high smoke point means it can get super hot), nevermind the extra flavor it adds. For how savory and flavorful it is, duck fat is also relatively low in saturated fat—28% versus 50% for butter and 45% for beef drippings.

To achieve audibly crunchy exteriors, let the potatoes shallow-fry in duck fat under a gentle flame in your pizza oven. Cooking with duck fat means the potatoes cook in less time than potatoes coated in other fats, coming together in just 30 minutes. Parboiling is also important here. Ten minutes in salted, boiling water will ensure the potatoes are cooked through and fork-tender under the crunchy surface. While this level of indulgence is well-suited to the autumn and winter festivities, there’s no reason you can’t serve a side of extra luxe roasties any time of year, as duck fat also freezes well.

If by some chance, you have leftovers — this leftover roast potato, brie, and truffle pizza with balsamic swirl will leave you dizzy for another slice.