Ingredients:

  • lbs (1.4 kg) Starchy Potatoes (Maris Piper or King Edward), peeled
  • Sufficient Cold Water
  • Tbsp Fine Sea Salt (for boiling water)
  • Tbsp Vegetable Oil or Lard
  • Tbsp Unsalted Butter
  • large sprigs Fresh Rosemary
  • large Garlic Cloves, skin on and lightly crushed
  • Freshly ground Black Pepper, to taste

Instructions:

  1. Peel and roughly chop potatoes into even 2-inch (5cm) chunks.
  2. Place potatoes in the stockpot, cover with cold water, and add the 2 Tbsp of salt. Bring to a rolling boil over high heat.
  3. Simmer for 8–10 minutes until the edges are just beginning to soften, but the centre is still firm (a fork should just penetrate).
  4. Drain the potatoes thoroughly in the colander. Return them immediately to the empty, hot pot. Put the lid on and gently shake the pot vigorously to create a starchy, fluffy surface on the potatoes.
  5. Preheat oven to 400°F (200°C / Gas Mark 6). Place the roasting tin with the oil/lard into the oven while it heats up until the fat is smoking hot.
  6. Carefully remove the smoking hot tin. Add the butter, rosemary sprigs, and crushed garlic to the hot fat. Immediately tip the roughed-up potatoes into the fat, ensuring they are fully coated.
  7. Spread the potatoes in a single layer in the tin (do not crowd them!). Roast for 30 minutes without moving them.
  8. Remove the tin. Flip the potatoes over using tongs. If the fat seems absorbed, add the butter now. Return to the oven.
  9. Roast for another 30–45 minutes, turning halfway through, until deeply golden brown and supremely crispy.
  10. Remove rosemary sprigs and garlic cloves. Season aggressively with freshly ground black pepper and a final pinch of salt if needed. Serve immediately.