Roast Potatoes

Roast potatoes are the crown of the English Sunday roast: glassy-crisp outside, butter-soft potato inside. The secret is the par-boiling and a good hard shake.

1. Peel 1 kg of potatoes, and cut them into even, large pieces.

2. Cook them in salted water for 8-10 minutes – only the outside should soften.

3. Strain them, then in the lidded pot shake them hard: the outside of the potato breaks up "fluffy", and this is what makes them really crisp.

4. Heat the 80 g of goose fat in a baking tray in a 220 °C oven.

5. Toss the potatoes into the hot fat, add the 2 sprigs of rosemary and the 4 garlic cloves left in their skins.

6. Roast them for 45-50 minutes, turning them every 20 minutes. Sprinkle them with 2 teaspoons of salt and a pinch of pepper, and serve them immediately.

Tip: Do not skip the shaking step – smooth-surfaced potatoes never turn really crisp.