1kg potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves
Method:
- Preheat oven to 220°C (425°F).
- Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
- Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavours. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40-50 minutes at 220°C (425°F) until crisp and golden.
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