Preparation
- Preheat the oven to 200C.
- Peel and cut the potatoes into large, evenly sized chunks. Place them all into a large pot and fill with cold water - enough to cover the potatoes. Add 2 tbsp of salt to the pot, give it all a stir and place over a high heat and bring to the boil.
- Once boiling, reduce the heat to a simmer and cook for 5 minutes. Strain all of the water away and place the pot back on a very low heat for 2 minutes to help get rid of excess steam in the potatoes.
- Meanwhile, put the oil/fat into a very large roasting pan. It needs to be big enough so that each potato has a little space around it. Use 2 separate pans if needed.
- Place the pan into the oven to heat up for 5 minutes.
- Carefully remove the pan from the oven and being careful not to splash the oil, spoon the potatoes into the hot pan. Season generously with salt and add the garlic and rosemary to the potatoes. Turn the potatoes in the hot oil until evenly coated, and place the roasting pan into the oven.
- Roast the potatoes for 1 hour until the potatoes are golden brown and super crispy. Set a timer for every 15 minutes to turn the potatoes in the oil to get an even roast.
- Serve with a crack of freshly ground black pepper.