Step 1
Combine the potatoes, duck fat (or oil) and spices in a bowl and toss, until the potato pieces are covered in the spice mix. Spread over a large roasting tray and season generously with sea salt flakes.
Step 2
Roast in the oven for 40 minutes or until crisp, golden and cooked through, tossing the potatoes midway through the cooking time.
Step 3
Meanwhile, for the kind-of brava sauce, put all the ingredients in a blender and blitz until fully incorporated. Season with sea salt flakes and black pepper. (Extra sauce can be stored in the fridge in an airtight jar or container for another use.)
Step 4
For the garlic aioli, squeeze some of the roasted garlic into a bowl and mash with a fork, then combine with the mayonnaise and lemon zest, and set aside until serving.
Step 5
Transfer the potatoes to a serving platter. Drizzle lightly with the kind-of brava sauce and the garlic aioli. Season with sea salt flakes and black pepper. Serve with additional sauces on the side for dipping.
