Duck or goose fat adds delicious extra flavour to roast potatoes. 

 

Buy good quality ‘old’ potatoes eg. Golden Wonders, Kerrs Pinks or British Queens.

 

For perfection peel them just before roasting.  Do not leave them soaking in water or they will be soggy inside because of the water they absorb. 

Boil on high to get just the outside cooked. Drain and shake the pot to fluff up the potatoes. 

 

Heat the olive oil or fat in a roasting pan with flaked salt and pepper.

Once potatoes are fluffed toss them to make sure they are well coated in olive oil or fat.  Add some fresh rosemary and then roast in a hot oven (230ºC / 450ºF / Gas Mark 8), occasionally basting, for 30-60 minutes depending on size.