- 1 kg Floury Potatoes
- 4 tbsp Duck or goose fat
- 20 g Cornflour
- 1 tbsp Dried Rosemary
- 1 tsp Flaky Sea Salt
Putting it all together:
Heat the oven to 190°C.
Peel the potatoes and chop them to your desired size, try to keep all sizes similar to each other. Rinse them under cold running water to remove excess starch from the surfaces.
Place the potato chunks in a large bowl, covering them with cold water. Add a pinch of salt and the lemon juice. Let them soak for at least 30 minutes.
Rinse the potatoes well under cold running water, then transfer them to a large saucepan. Cover them with cold water and add a generous pinch of salt.
Bring the potatoes to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes.
Remove the potatoes from heat and drain them in a colander. Let them steam-dry for at least 30 minutes or until they're cool to room temperature.
Place the duck or goose fat in a large baking tray and put it in the hot oven to warm up.
Pour the cornflour in with the potatoes and shake them to coat completely and roughen their edges.
Carefully remove the baking tray with the hot fat from the oven and slowly tip the potatoes in, watching out for oil splashes
Quickly coat the potatoes in the hot fat and spread them out into a single layer. Return them to the oven.
Roast the potatoes for 40 minutes, turning them 2-3 times during this time to ensure even browning.
Prepare the rosemary seasoning by grinding the dried rosemary and flaky sea salt with a pestle and mortar.
Remove the potatoes from the oven, drain the fat, and let them sit for 5 minutes.
Season generously with the rosemary salt before serving.