2 tbspduck fat or butter2 kgbaby Nicola potatoes½bunch of thymeTo garnish:mustard cressMustard and garlic crème fraîche1head of garlic, cloves separated200 mlcrème fraîche1 tbsphot English mustard
Preheat oven to 190C. Heat fat in a roasting pan, add potatoes, season with sea salt and freshly ground black pepper, scatter with thyme and roast for 40 minutes or until tender.
For mustard and garlic crème fraîche, place garlic on an oven tray. Roast for 30 minutes or until soft. Squeeze garlic from skins, combine with crème fraîche and mustard, season to taste and stir to combine. Store in an airtight jar in the refrigerator until needed.
Cut a cross at the top of each potato, squeeze base to open, top with a dollop of crème fraîche mixture and some mustard cress, and serve immediately.