Roast potatoes

Method

1. Preheat the oven to 180C/ gas 4. Peel the potatoes and cut them into equal golf-ball sized chunks, keeping the triangular edges that result from cutting.

2. Rinse well and put them in a large saucepan, cover generously with water and season with sea salt.

3. Bring to the boil, turn down and simmer briefly until the outside surface of the potato starts to soften and disintegrate. The texture of the middle when pierced with a knife should be slightly undercooked. Drain into a colander and leave for five minutes.

4. Take a large roasting pan, cast iron if possible, and add the goose fat. Put it on the stove and warm the fat.

5. Carefully tip in the potatoes, including any broken bits. Season with sea salt and black pepper.

6. Take the garlic bulbs and break off the cloves. Add them unpeeled to the pan along with the rosemary. Using a large spoon turn the potatoes through the fat so they are all well covered. Transfer to the oven.

7. Every 20 minutes, turn the potatoes with a large spoon. After 30-60 minutes more, the potatoes will have achieved a golden crunchy state. Remove from the oven and transfer to a serving dish.

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Ingredients

1.5kg large Potatoes, eg King Edwards
coarse sea salt, eg Maldon, to season
goose or duck fat, for roasting
2 bulbs Garlic
4-6 sprigs Rosemary

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