Perfect Roast Potatoes need to be crunchy on the outside & fluffy in the middle. If you use the right potato, the right fat, are careful about the size they’re cut into and set your timing for the par boiling stage, you can’t go wrong with these. 

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Peel the potatoes. Choose large ones so you can cut them into ideal sizes, approx 6x4cm

Rinse the potatoes, put them in a pan & cover with cold water. Add 1 tsp salt.

Bring the water to the boil & simmer the potatoes for 8 minutes exactly.

Drain the potatoes into a colander. Allow to steam dry for a few minutes.

Duck or goose fat are definitely the best for cooking roasties, but I do use olive oil too. Ground Nut Oil also works well.

Put a large roasting tray on the hob & heat your fat or oil.

Add any potatoes that are falling apart first to the tray. Then shake those left in the colander gently and add those to the tray.

Season with salt & pepper. Turn each potato over in the oil.

Using a knife push down on 4 garlic cloves to bruise them. Add these to the tray.

Roast at 200 degrees (180 fan) for 45 minutes.

Turn the potatoes.

Add 1 tbsp roughly chopped rosemary leaves & return the tray to the oven for 10 minutes more. Adding the rosemary at the end means it won’t burn and go bitter.