Pre-heat oven to 180° C.

Boil potato quarters in water and salt until just cooked. Be careful not to overcook. Drain and keep aside to cool.

Pour duck fat into roasting pan and place in oven to heat. Be careful not to overheat the duck fat.

In a bowl add flour, cayene chili powder, salt, paprika powder and barbecue powder. Mix well. Sprinkle over the boiled potatoes and shake them well to coat it thinly.

Carefully put the potatoes into the hot duck fat. They will sizzle as they go in. Then roll them around so they are coated all over.

Spread the potatoes in a single layer and roast for 15 mins before turning them over.

Roast for another 15 mins before turning them over again.

Put them back in the oven for 10-15 mins until they are golden and crisp.