1.25kg large Maris Piper potatoes Beef drippings Olive oil 9 Cloves of garlic, bashed with the flat part of a knife or by hand 5sprigs rosemary 7sprigs thyme sprigs
For the Herb Salt 40g salt 10 sage leaves 4 juniper berries 2sprig thyme
Pre-heat the oven to 180ºC.
Wash and peel the potatoes and cut into quarters. Put them into a bowl under running water for 5 minutes to wash the starch off. Cover the potatoes with water in a large saucepan, add 1 sprig or rosemary, 3 sprigs of thyme and 1 crushed of garlic and bring to the boil and cook until very soft (approximately 25–30 minutes). Drain carefully and leave to cool in the colander.
Pour enough beef drippings and olive oil (50/50 ratio) to cover 5mm into a roasting tray large enough to hold the potatoes in one layer. Place in the oven for 15 minutes. Add the potatoes to the tray with the remaining garlic. Stir to coat in the oil and place back in the oven for at least 1 hour, gently turning every 20 minutes.
In the meantime, to make the herb salt, place the salt, sage leaves and the juniper berries into a spice grinder or use a mortar a pestle to grind to a fine powder. Remove the leaves from the Thyme springs and sprinkle on the salt. Keep until needed
After 1 hour, add the remaining rosemary and thyme to the pan and return to the oven for 15–20 minutes or until the potatoes are golden brown and crispy all over. Drain on kitchen paper and season with the herb salt.