Ingredients

2 pounds, 3 ounces (1-kilogram) potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves

Directions

Preheat oven to 425 degrees F.

Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides
easily through them. Drain and leave for 5 minutes.

Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw
in the potatoes, and push down on each of them to break them up slightly. Then pound up

the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of
olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425
degrees F (220 degrees C/gas 7) until crisp and golden.