1.5kg floury potatoes, such as King Edward, cut into chunks
5 tbsp goose fat or olive oil
1 garlic bulb, cloves separated
3 sprigs fresh rosemary, leaves stripped
1. Preheat the oven to 200°C/fan180°C/ gas 6. Put the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain, return to a low heat and shake the pan to roughen up the potatoes.
2. Melt the fat in a large roasting tin in the oven until really hot, then carefully add the potatoes, garlic and rosemary. Toss well and roast for 50 minutes-1 hour, turning occasionally, until crispy. Season with sea salt to serve.
- To freeze: after you've parboiled and fluffed the spuds, lay them on a baking sheet to cool. Once cold, open-freeze until solid then transfer to freezer bags. When you need to use them, carefully add the frozen potatoes to the hot fat with the garlic and rosemary and cook until crisp.