Fox’s best buddy Benjamin loves a potato, and one weekend after he had been a bit sick and came over to play I decided to give the kids a hot lunch because he was off his food and I didn’t want to send him home hungry.


I gave them lamb chops and potatoes and capsicum sticks, GOBBLE GOBBLE GOBBLE.


I cook lamb chops in the oven so I don’t have to deal with having grease spitting all over my kitchen. Just bung them in an oven tray and stick them in there for 30 minutes to render away some of the excess fat while leaving delicious edilble crunchy fat on the chops.

Lamb Chops in the roasting tray


In another post really soon I will go into my choices of saturated fats and cooking oils . But now is not the time.

Real salted butter and duck fat

The Secret Ingredients

I also made the best ever potatoes. They are completely divine. Everyone always eats them and there are never any leftovers.


1 – 2 kg of potatoes – some people use certain types? Whatever, I have good results with whatever I buy



Salt and pepper

Rosemary if you can get away with it.


Wash and peel potatoes


Cut them into 3cm chunks roughly


Put them in a microwave steamer (my Tupperware one RULES) for 7 minutes OR put them in rapidly boiling salted water for 5 minutes tops

Diced Potato in tupperware steamer

In the meantime get an oven tray, put a couple of tablespoons of duck fat and a few tablespoons of butter (not unsalted) 


Add the rosemary if using


Drain the steamy potatoes and chuck them around in the drainer to make their edges fluffy and can absorb the oils well


Throw them in the pan and stir around making sure to coat them with the oil


Salt and Pepper on top


In the oven for 20 minutes and serve


*I learned about presteaming and then abusing potatoes prior to putting in the oven from Jamie Oliver – Jamie’s Dinners P18 its also here with a ripper roast chicken recipe