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.
