Place the potatoes in a pan of cold,
salted water and bring to the boil. Turn
down the heat and simmer for exactly
5 mins. Tip into a colander, then leave
to drain for a good 10 mins to ensure they
are really dry, before gently tossing in the
colander to rough them up slightly.
Heat oven to 200C/180C fan/gas 6.
Heat the fat in a sturdy, roomy roasting
tin on the hob until it starts to shimmer.
Carefully lay the potatoes in a single layer
in the fat and leave for 1 min to start to
crisp. Turn them until completely coated
in fat, then transfer the tin to the oven.
Leave undisturbed for 40 mins to crisp
up, then turn them again, adding the
garlic if you like, before returning them to
the oven for 20 mins or until completely
crisp and golden.