Perfect Roast Potatoes

The secret to excellent home roasted potatoes is good quality spuds, hot goose fat and a shallow baking tray.

1. 1

   Peel and wash the potatoes. Cut into quarters and add to a large pan of cold salted water.
   
   Preheat an oven to 180 degrees celsius and add tray with goose fat.
   
   Bring the potatoes to the boil from cold and when boiling, boil for exactly 2 minutes.
   
   Drain in a collinder.
   
   Add the potatoes to the piping hot fat and turn so they are fully coated in the hot fat.
   
   Return to the oven and roast for 50 minutes, turning after 25 minutes.
   
   After 50 minutes remove from the oven, add the garlic cloves with their skins on, the rosemary and season well with salt and pepper. Drizzle with a little olive oil.
   
   Return to the oven and roast for a further 25 minutes.
   
   When cooked, remove the rosemary sprigs and serve along with the garlic which will be soft and sweet and easy to squeeze form their skins.
   
   Add a sprinkling of sea salt if necessary to taste.
   
   If you cook these in advance and leave to cool they are great picnic food and fabulous with a sprinkling of tobasco hot sauce.