Ingredients:

  • 2 lbs (900g) starchy potatoes (Maris Piper, Russet, or King Edward), peeled and cut into 2-inch chunks
  • Enough cold water to cover potatoes + 1 inch
  • 2 Tablespoons (30g) Coarse Sea Salt (for boiling)
  • 4 Tablespoons (60ml) Goose Fat or Duck Fat (or high-heat oil)
  • 4 large cloves Garlic, peeled and smashed slightly
  • 4 medium sprigs Fresh Rosemary
  • Flaky Sea Salt (to taste, for finishing)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Preheat oven to 425°F (220°C) conventional or 400°F (200°C) convection.
  2. Place the peeled and chopped potatoes in a large stockpot. Cover with cold water and add 2 tablespoons of coarse sea salt. Bring rapidly to a boil, then reduce heat and simmer for 10–15 minutes until the edges are soft but the center remains firm.
  3. Drain the potatoes thoroughly in a colander. Return the dry potatoes to the empty, hot pot. Place the lid on firmly and shake the pot vigorously for about 30 seconds to scuff up the edges, creating a starchy mash layer.
  4. While shaking, melt the chosen fat (goose/duck fat) on a large baking sheet in the preheated oven for 5 minutes until shimmering hot.
  5. Carefully remove the hot tray from the oven. Gently tip the scuffed potatoes into the hot fat, ensuring they are in a relatively single layer. Add the smashed garlic and rosemary sprigs around the potatoes. Toss gently to coat.
  6. Roast for 25 minutes without disturbing them, allowing the bottom layer to form a crust.
  7. Remove the tray and carefully turn each potato piece over using a spatula. Return to the oven and roast for another 20–35 minutes until deeply golden brown and very crispy.
  8. Remove from the oven, drain off any excess fat if desired, and sprinkle generously with flaky sea salt and freshly ground black pepper just before serving immediately.