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