8 medium sized Maris Piper or King Edward potatoes
4 tbsp Thompsons of Smithfield Goose Fat
4 sprigs of fresh rosmary
4 cloves of garlic
Pre-heat your oven to 220°C (Gas Mark 6 / top right AGA door / fan assisted oven 200°C).
Peel your Maris Piper potatoes (1-2 per person) and cut them into quarters before plunging them into a pan of cold water.
Put the pan on a medium to high heat, cover and par boil the potatoes for 5-8 minutes. They should be soft on the outside and relatively firm in the middle (don't forget they have to cook again in the oven so this helps them keep their shape).
Whilst the potatoes are boiling, add some goose fat (roughly 1 tbsp. for every 2 whole potatoes used) into a baking tray & pop it in the preheated oven.
When the potatoes are par boiled, drain the water and return the potatoes to the pan. Put the lid back on, don some oven gloves, and whilst making sure the lid is secure, give the pan a good old shake.
Take the baking tray out of the oven and add the fluffy potatoes. Make sure that all of the potatoes are covered in the hot goose fat (garlic cloves & fresh rosemary are fab additions).Return the baking tray to the oven for 30-40 minutes turning the potatoes regularly so that they brown evenly.
When the potatoes are golden brown, take them out of the oven, season with a little sea salt and then it is the trickiest bit of all… try not to eat them all before you sit down for lunch...