Ingredients:

  • 2 lbs (900g) Maris Piper potatoes (or Yukon Gold), peeled and cut into roughly 2-inch (5cm) chunks
  • 2 tbsp (30ml) olive oil, or duck fat
  • 1 tbsp (15ml) unsalted butter
  • 1 tsp (5g) sea salt
  • ½ tsp (2.5g) freshly ground black pepper
  • 2 sprigs fresh rosemary, leaves roughly chopped
  • 2 cloves garlic, crushed
  • 1 tbsp (15ml) Dijon mustard (optional)
  • Pinch of smoked paprika (optional)

Instructions:

  1. Peel and chop the potatoes into even-sized chunks.
  2. Place potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes, until just slightly tender.
  3. Drain the potatoes thoroughly in a colander. Return the potatoes to the empty saucepan. Place the lid on top and shake vigorously to rough up the edges.
  4. Preheat oven to 430°F (220°C/Gas Mark 7). Place olive oil (or duck fat) and butter in the roasting pan and place in the oven until the fat is hot and shimmering.
  5. Carefully remove the roasting pan from the oven. Add the potatoes to the hot fat, being careful not to overcrowd the pan. Toss to coat evenly. Season generously with salt and pepper. Scatter rosemary and crushed garlic around the potatoes.
  6. Roast for 30 minutes.
  7. Remove from oven and brush lightly with Dijon mustard if using.
  8. Reduce oven temperature to 390°F (200°C/Gas Mark 6). Continue roasting for another 20-30 minutes, or until the potatoes are golden brown and shatteringly crisp, turning halfway through for even browning.
  9. Remove from the oven and serve immediately.