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1.5kg maris piper potatoes
2 rosemary sprigs
250g goose fat (or olive oil)
1. Peel the potatoes and cut into 4-5cm chunks. Place in a colander and run under cold water for 5 minutes, to rinse off the starch. Drain and put in a large pan. Cover with cold water; add the rosemary. Bring to the boil, then reduce to a simmer for 25 minutes. They should be very soft and almost falling apart. Drain carefully, shake gently to rough up the edges, then discard the rosemary.
2. Preheat the oven to 200°C, gas mark 6. Heat the fat in a large roasting tray for 15 minutes. Add the potatoes, turn carefully in the oil, season with sea salt and roast for 1 hour 15 minutes, turning twice during cooking. They should be crisp and golden; give them an extra 15 minutes if not. Drain on kitchen paper; sprinkle with more sea salt before serving.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2015.