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Recipe by olive magazine

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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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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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