Rosemary roast potatoes

Method

1. Heat the oven to 220°C/ 200°C fan/gas 7 and put a large baking tray in to heat up. Half-fill a large pan with water. Cut the spuds into 5-6cm chunks, putting them in the water as you go. Use your hands to swish the potatoes around in the water, then drain. Return to the pan, cover with fresh water, then season with a generous pinch of salt. Cover the pan with a lid and bring to the boil. Reduce to a gentle simmer and cook for 5 minutes.
2. Drain the potatoes and leave to steam-dry (in the colander or, ideally, spaced out on a wire rack) for at least 5 minutes. Add the goose fat or oil to the hot baking tray and return to the oven to heat through.
3. Meanwhile, pulse the 1 tbsp salt flakes, 1 tsp fine salt and rosemary in a food processor to a chunky crumb. (The flakes add extra little pops of saltiness.)
4. Tip the potatoes into the pan you par-boiled them in, season with a pinch of salt and pepper, put the lid on and shake to fluff up the edges. Carefully tip into the tray of hot fat and use a spatula to turn them until coated in the fat. Roast for 50 minutes, turning occasionally, until crisp and golden all over.
5. Remove from the oven and scatter over most of the rosemary salt, turning so they’re coated all over. Roast for 5 minutes more. Season with the remaining salt as soon as you remove them from the oven.