1.5 kilograms Yukon Gold or other good roasting potato
4 tablespoons beef dripping or goose fat
2 sprigs rosemary
4 garlic cloves, unpeeled and bashed a few times
1/2 teaspoon salt flakes
Preheat the oven to 230C. Bring a large pot of salted water to the boil. Peel the potatoes and chop into two or three pieces so you have quite large chunks of potatoes. Add the potatoes to the boiling water and return it to the boil and let it simmer for around 10 minutes until the potatoes are soft on the outside but not fully cooked. Drain the potatoes in a large colander and let them sit for 5-10 minutes to help them dry out. Turn them over in the colander a few times to help the steam evaporate.
Put the potatoes into a large mixing bowl and spoon over the beef dripping. Stir well so that the potatoes are fully covered. The edges off the potatoes will be crumbly but the oil should help everything stick together so that you’re left with fuzzy, oily potatoes. Tip them into a large baking tray and cook for 20 minutes in the hot oven without touching them.
Then use a thin spatula to loosen them up and turn them and continue cooking for 30-40 minutes until they’re golden brown and crunchy. Add the rosemary and garlic for the last 10 minutes of cooking time then sprinkle with sea salt flakes and serve.