You will need;
King Edward potatoes (we have two varieties to choose from, either the Red or White. Both have the same cooking properties and taste delicious!)
Goose or duck fat
Preheat your oven to 200°C/gas mark 7
Peel and quarter the King Edwards, place in a saucepan, cover with cold water. Add 1 1/2 tsp of fine salt.
Bring to the boil over a high heat and then turn down to simmer gently for about 15 mins – until the King Edwards are almost cooked.
Whilst the potatoes are cooking, place your roasting pan, containing your goose or duck fat into the oven to warm up.
Pierce the simmering potatoes with a knife to check if they are cooked. The knife should go into the potato but not break it up.
Drain thoroughly using a colander. Shake gently to roughen the edges and leave them to stand for a few minutes to let the steam escape and for them to really dry out.
Remove the roasting pan containing the hot fat from the oven, I sometimes place this over heat on the hob but you don’t have too!
Carefully place the King Edwards into the roasting pan, mind you don’t get splashed with hot fat.
Add the garlic cloves, rosemary and sprinkle with sea salt.
Turn the potatoes until they are well coated in the fat and return the pan to the oven.
Roast the potatoes for approximately 45 mins, turning every 10-15mins to ensure an even golden colour.
Take them out when you are happy with their crunchiness – everyone has different preferences. Mine are always teeth breaking crunchy on the outside but fluffy on the inside!
If you think they are not crunchy enough at the end of the cooking time, place the pan over a high heat on the hob, toss and turn the potatoes until they crisp up.
Take the potatoes out of the fat and drain on kitchen paper, sprinkle with sea salt and serve hot.