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1. Heat the oven to 200C/fan 180C/gas 6. Put the tin with the fat in the oven to heat. Drop the potatoes into a pan of boiling water and cook for 5 minutes, then drain really well in a colander. Shake the potatoes around in the colander to rough up the edges a bit then carefully tip them into the hot fat, turning them over to coat.
2. Put back in the oven for about 50 minutes or until crisp and golden. Turn them halfway through and add the rosemary if using. Drain on kitchen paper and sprinkle with salt before serving.

Per serving

277 kcalories, protein 5.2g, carbohydrate 42.9g, fat 10.5 g, saturated fat 3.4g, fibre 3.2g, salt 0.42 g

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• icelesley

  23 December 2007

  icelesley commented on this recipe

  The best roasties I have ever tasted. Fluffy on the inside and crispy and golden on the outside, excellent flavour too.

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• icelesley

  13 January 2008

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  29 April 2008

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• Mariella

  26 June 2008

  Mariella commented on this recipe

  I omitted the duck/goose fat and insted chopped two large onions, added 2/3 tablespoons extra virgin olive oil, salt and pepper, 4 cloves of garlic and some fennel seeds. I roasted in the oven for 1-1 3/4 hours. much more healthy.

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Ingredients

• 6 tbsp goose or duck fat
• 2kg potatoes , peeled and cut into a similar size (King Edward or Maris Piper are good)
• rosemary needles from 2 sprigs (optional)
• Maldon sea salt

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 20 minutes

Ingredients

• 6 tbsp goose or duck fat
• 2kg potatoes , peeled and cut into a similar size (King Edward or Maris Piper are good)
• rosemary needles from 2 sprigs (optional)
• Maldon sea salt

Per serving

277 kcalories, protein 5.2g, carbohydrate 42.9g, fat 10.5 g, saturated fat 3.4g, fibre 3.2g, salt 0.42 g

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