Crispy Roast Potatoes

Ingredients

• 2 kg King Edward potatoes, peeled and cut into chunks (a fluffy variety crisps up best)
• A few garlic cloves, peeled and crushed
• 500 g goose, duck, or beef fat
• A few sprigs of rosemary, stalks removed
• Zest of 1 lemon
• A generous sprinkling of sea salt

Directions

• Add the potatoes to a pot with a pinch of salt and the garlic cloves (optionally add a few rosemary sprigs too), cover with cold water and bring to a boil. Cook about 10 minutes until fork tender but not falling apart.
• Preheat the oven to 200 C / 390 F fan.
• Strain the potatoes and leave to steam dry in the colander a few minutes. Return to the dry pot, cover with a lid, and shake to lightly fluff them up (this is what gets the extra crispy edges).
• Add the fat into two baking trays and heat in the oven for 15 minutes.
• Carefully add the potatoes to the hot fat, coating each one, then return the trays to the oven.
• Roast for 60 to 75 minutes, turning every 20 minutes or so to coat evenly.
• Meanwhile, make the rosemary salt by blending or finely chopping together the rosemary, lemon zest, and salt.
• Once golden brown all over, lift the potatoes out with a slotted spoon and toss in a bowl with the rosemary salt and a little extra chopped rosemary.

The perfect potato for any roast or Christmas dinner. From Easy Food Recipes on Instagram.