Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into roughly 2-inch (5cm) chunks
  • 2 tbsp (30ml) Olive oil, plus more for drizzling
  • 2 tbsp (30g) Duck fat or Goose fat (if available, otherwise use more olive oil or another cooking oil that can tolerate high temperatures)
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Fresh rosemary, finely chopped
  • 1 tsp (5g) Sea salt, plus more to taste
  • ½ tsp (2.5g) Black pepper, freshly ground

Instructions:

  1. Preheat oven to 400°F (200°C). Place the duck/goose fat (if using) or 2 Tbsp olive oil into the roasting pan and place the pan into the oven so that the fat heats up.
  2. Place potato chunks in the large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, until just fork-tender (a knife should slide in with only slight resistance). Don't overcook!
  3. Drain the potatoes in a colander. Return them to the pot (empty and off the heat). Gently shake the pot to “rough up” the edges of the potatoes. This creates more surface area for crisping.
  4. Carefully remove the roasting pan with the hot oil/fat from the oven. Toss the roughed-up potatoes in the hot oil/fat, ensuring they are evenly coated. Arrange in a single layer. Sprinkle with minced garlic, rosemary, salt, and pepper.
  5. Roast for 45-55 minutes, flipping the potatoes halfway through, until golden brown and crispy on all sides.
  6. Remove from oven and let the potatoes rest for a few minutes before serving. This helps the crispness hold.