Ingredients:

  • 2 lbs (900g) high-starch potatoes (e.g., Maris Piper, Russet)
  • 1 tbsp Coarse Sea Salt (plus extra for seasoning)
  • 6 tbsp (90 ml) Extra Virgin Olive Oil or Rendered Duck Fat
  • 4 sprigs Fresh Rosemary (leaves roughly chopped)
  • 6 cloves Garlic (smashed, skin left on)
  • 1 tsp Flaky Sea Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat Oven & Roasting Tray: Place the heavy-duty roasting tray into the oven and preheat to a piping hot 425°F (220°C).
  2. Prep Potatoes: Peel the potatoes and cut them into uniform, roughly 1.5-inch (4 cm) chunks. Pour the chosen fat (oil or duck fat) directly into the preheated roasting tray and let it heat up for 5 minutes while the potatoes boil.
  3. Parboil: Place the chopped potatoes into the large stockpot and cover with cold, salted water. Bring to a rolling boil and cook for 5–7 minutes. They should be slightly tender around the edges.
  4. Drain Thoroughly: Pour the potatoes into the colander and let them steam dry for 1 minute.
  5. Fluff the Surface: Crucially, shake the colander vigorously, tossing the potatoes against the sides. This creates a fluffy, starchy coating—the foundation for the crisp crust.
  6. Initial Roast: Carefully remove the hot roasting tray (containing the smoking hot fat) from the oven. Add the fluffed potatoes. Toss gently to ensure they are coated in the hot fat. Season lightly with salt and pepper.
  7. First Turn: Return the tray to the oven and roast for 20 minutes. Turn the potatoes over using a spatula or tongs and roast for another 10 minutes.
  8. Add Aromatics: Scatter the chopped rosemary and the smashed garlic cloves around the potatoes. Toss quickly to coat everything in the fragrant fat.
  9. Final Crisp: Return to the oven for the final 10–15 minutes, or until the potatoes are deeply golden brown, crunchy, and absolutely irresistible.
  10. Serve: Drain off any excess fat before serving. Taste and adjust seasoning with extra flaky sea salt, if needed.