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2 hours
- 2.5 kg Maris Piper potatoes
- 2 tablespoons turkey dripping
- 1 knob of unsalted butter
- olive oil
- 1 bulb of garlic
- ½ a bunch of fresh rosemary (15g)
- GET AHEAD - Parboil the whole potatoes in boiling salted water for 15 minutes until fluffy. - Drain and let steam dry for 2 minutes, then shake the colander to rough up the edges. - Heat dripping, butter, and 1 tablespoon of oil in a roasting tray, then add the potatoes, salt, and pepper, tossing to coat. Refrigerate overnight. ON THE DAY - Preheat oven to 180°C/350°F/gas 4 and roast the potatoes for 1 hour until golden and crisp. - Remove from oven, crush garlic cloves and add with oiled rosemary over potatoes. Press down with a fish slice and roast for 20-25 minutes more until golden and delicious. Enjoy!
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