Roast potatoes with rosemary salt
Roasties seem simple but there are certain details (which potato to use, how long to parboil them, how many times you should shake them) which really separate the truly magnificent from the run-of-the-mill. We’ve used rosemary in the salt here but you can swap in sage or thyme if you like.
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
- 120ml duck fat, beef dripping or vegetable or sunglower oil
- 2kg Maris Piper potatoes, peeled
- 2 sprig/s sprigs rosemary, leaves picked and finely chopped
- ½ tbsp sea salt flakes
Preheat the oven to 180ºC, gas mark 4. Put the fat or oil in the largest roasting tin you have; put in the oven to heat up. Meanwhile, bring a large pan of salted water to the boil. Cut the potatoes in half or thirds (so they are all roughly equal in size). The more flat surfaces there are, the more crispy edges you will have. Boil for 9 minutes, then drain and shake 4 times in the colander to create fluffy edges.
Remove the tin from the oven; carefully add the potatoes, turning them in the fat or oil. Roast for 30 minutes, then turn again. Increase the temperature to 200ºC, gas mark 6. Roast for 30 minutes more, turning over again after 15 minutes, or until deep gold and crisp. Transfer to a serving dish lined with kitchen paper. In a small bowl, rub together the rosemary with the salt for a minute. Remove the paper from the dish, then toss the potatoes with the rosemary salt.
Typical values per serving when made using specific products in recipe