1.5 kg/3 lbs floury potatoes, cut into 3 pieces, depending on size
1 cup/250 ml duck fat
Maldon sea salt
2 tablespoons/30 ml rosemary needles
Preheat the oven to 180°C.
Place the potatoes in a saucepan of cold salted water and bring to the boil. Cook until halfway done (some resistance when pierced with a pointed knife). Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges. This is necessary to obtain the crispy edges.
Place the duck fat in a roasting pan, then heat for 5 minutes. Remove from the oven, carefully add the potatoes to the duck fat and spoon over some of the fat. Sprinkle over the Maldon sea salt and rosemary, then return to the oven and roast, turning twice, for 45 minutes or until golden and crispy. Serve immediately
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