Roast Potatoes With Rosemary Salt

Roast Potatoes With Rosemary Salt

Roasties seem simple but there are certain details (which potatoes to use, how long to parboil them, how many times you should shake them) which truly makes them magnificent and separates them from the run-of-the-mill.  This recipe uses rosemary in the salt but you can swap in sage or thyme, if you like.

Ingredients;

120ml (1/4 cup) duck fat, beef drippings, or vegetable or sunflower oil

2kg (4 /12 lbs) Maris Piper or Russet potatoes

2 sprigs rosemary, leaves picked and finely chopped

1/2 tablespoon sea salt flakes

Directions:

Preheat the oven to 180C or 350* F.

Put the fat or oil in the largest roasting pan you have, put it in the oven to heat up.  Meanwhile bring a large pan of salted water to the boil.  

Cut the potatoes in halves or thirds so they are roughly the same size)  The more flat surfaces, the more crispy edges you will have.  Boil for 9 minutes and then drain and shake 4 times in the colander to create fluffy edges.  

Remove the baking pan from the oven and carefully add the potatoes turning them in the fat or oil.  Roast for 30 minutes, then turn them again.  Increase temperature to 200C or 400*F.   Roast for 30 minutes more, turning over again after 15 minutes or until deep gold and crisp. 

Serves 6 to 8.