Roasted garlic & chilli potatoes

Preheat the oven to 220°C, gas mark 7. Put the potatoes in a large pot of salted water, bring to a boil, then simmer for 7-10 minutes, or until the edges have just started to soften. Drain, then let steam dry in the colander for a few minutes. Shake the colander gently to rough up the edges – this helps create a crispy exterior.

Put the olive oil (or goose fat) in a large roasting tray and heat in the oven for 5 minutes, or until shimmering. Carefully toss the potatoes in the hot oil, ensuring they are well-coated. Season generously with salt and roast for 40-50 minutes, turning occasionally, until golden and crisp. 

In the last 5 minutes of roasting, toss the potatoes with the marinade. Return to the oven to caramelise slightly and absorb the flavours. Scatter with coriander to serve.