Roast Potatoes with Rosemary

Ingredients

Pontiac potatoes.
Rosemary, chopped.
Garlic, chopped.
Goose or duck fat.

Method

Heat oven to 220°C.
Fill deep baking tray with ½ inch vegetable oil and a few heaped spoon-fulls of duck or goose fat.
Heat oil in oven.
Peel potatoes and dice into ½ inch cubes.
Blanche in batches for 2 minutes in salted boiling water.
Drain pan, return potatoes to pan, cover, and shake vigorously. This should roughen the potato surface.
Add potatoes, garlic and rosemary to pan and oil, tossing several times.
Roast for 1 hour, turning regularly, until golden brown.
Remove potatoes from oil and toss in lots of salt, plus some pepper and freshly chopped rosemary.