King Edwards are excellent for roasting and can be prepared in advance by blanching. Up the quantity to 3kg if you like more than 3 or 4 potatoes per person.
Serves 8
INGREDIENTS
Heat the oven to 200C fan (220C non-fan). Peel the potatoes and cut into quarters or halves, depending on their size. Place in a large pot, cover with cold water and stir in the salt. Bring to the boil, then reduce the heat and cook for 5 minutes.
Drain and return to the pot, then cover with a lid. Leave them to cook in their own steam for 1 minute. Holding the lid tightly, shake the pan to bash the potatoes. Remove the lid and set aside. If you’re doing this in advance, cover the potatoes and place in the fridge.
Divide the goose fat equally between two trays and place the trays in the oven for 3-5 minutes, until the fat is smoking hot. Very carefully, tip the potatoes into the hot oil in a single layer, making sure each potato is sitting in the fat. Turn each one to coat it in the fat, then place in the oven.
After 20 minutes, turn the potatoes again, then cook for a further 10 minutes. Now turn the oven up to 220C fan (240C non-fan). Take the trays out and stir through the rosemary, making sure the potatoes are turned for a final time. Cook for a further 20 minutes until golden.