The ultimate super crisp and flavoursome roast potatoes Makes enough for 4-6 in a big roast Prep time 30 mins. Cool time 50 mins. 6 large ish potatoes, peeled and quartered 6 tablespoons of @farmisonuk aged beef dripping A few sprigs rosemary A garlic bulb, halved horizontally Sea salt flakes Preheat the oven to 200C Place the potato’s in large pan and cover them with cold salty water. Bring to the boil and then parboil for ten minutes or until the potatoes become furry and flakey on the outside and are soft enough to hold their shape, but would break under pressure. Drain them, and give them a shake in the colender to really start to jagged their edges. The most important stage now is to let them steam for 15-30 mins. Spoon the beef dripping into a good baking dish. I use @skeppshalt. Heat them in the oven until they are steaming hot. Remove from the oven and then Pop the garlic and rosemary in there too and then tip on the potatoes. Turn the potatoes all over in the fat and then roast them for 50 minutes. Taking them out and turning them every 10-15 minutes until they are golden and crisp and shardy. Remove from the oil and drain on kitchen fpaper. Dust in sea salt and serve immediately #ad