Roast potatoes

Serves 4- 6 Prep 10 mins Cook 1 hr 15 mins

1kg roasting potatoes, peeled and cut into rough large chunks 200ml beef dripping 1 garlic bulb, smashed 1 rosemary sprig Maldon sea salt flakes

Boil the potatoes in heavily salted water until cooked through. Drain thoroughly, then toss the potatoes several times to roughen the edges. Allow to air- dry and cool, tossing again to roughen the edges still further.

Preheat the oven to 200C/180C fan/gas 6. Heat the beef dripping in roasting trays and add the garlic and potatoes. Roast in the oven for 30 mins. Remove from the oven, season, add the rosemary, then toss the potatoes to mix thoroughly.

Return the potatoes to the oven for another 30 mins, giving them the occasional toss. When cooked through with a golden crust, remove from the oven and serve with your beef roast and vegetable side dishes.