Roast Potatoes

1 Preheat the oven to 180ºC/355ºF.

2 Peel and cut the potatoes into quarters, if you have a few smaller sized potatoes just cut them in half.

3 Place potatoes in a large saucepan and hold them under running water to wash off the starch. You want to get rid of that cloudy water that you will see at the start of washing them.

4 When the water is clear, salt the cold water and bring the potatoes up to a boil.

5 Add in the rosemary sprigs and crushed garlic cloves, and then simmer for 15-20 minutes until soft.

6 In the meantime, pour the goose fat into a roasting tray, you want to be able fit the potatoes in a single layer with a bit of space to move them around. If you can’t fit them all in one tray, divide the goose fat into another tray.

7 Drain the potatoes in a colander and discard of the rosemary sprigs and garlic cloves, the potatoes should be soft enough by now, but if they aren’t you can gently shake them in the colander to rough them up.

8 Transfer the potatoes to a large plate to cool for 5 minutes, you will see them start to dry and harden up. Using the plate carefully slide the potatoes into the hot tray, coating the potatoes in the hot fat using a large spoon.

9 Roast them for 1hr 30 minutes, turning them every 30 minutes. When you think they’re done, they can always have another 10-15 minutes in the oven.

10 While the potatoes are in the oven, make the lemon rosemary salt by grinding the rosemary and salt together in a mortar and pestle, when the salt begins to go green, add in the lemon zest at the end.

11 Remove the potatoes from the oven, drain on kitchen towels and generously sprinkle with lemon rosemary salt.