I LOVE my roast potatoes cooked in old-fashioned dripping or goose fat, and as goose fat is becoming far more readily available in supermarkets, I recommend that you give it a try.

For those who are not prepared to take on hefty cholesterol or fat, olive oil may be a healthier option. I also love throwing in a few cloves of semi crushed garlic – cook them in the skin – give them a bash with the side of the knife allowing them to impart the flavour onto the potato and preventing a burnt taste.

Personally, I like a good handful of rosemary with the potato as well but thyme is also a good substitute.

ROAST POTATOES IN OLIVE OIL WITH ROSEMARY

Ingredients

800g peeled floury potatoes

1 head of garlic

Cheap olive oil

Couple of good sprigs of rosemary

20g butter

Salt & Pepper

Method

1. Cut the potatoes into big chunks, place in a pan and cover with cold water and bring to the boil, simmer for about 3-4 minutes until just soft on the outside, drain into a colander and allow to steam dry for a couple of minutes.

2. Place back into the pan, cover with a lid and give them a shake to rough up the outside, season with salt and pepper and drizzle over a big glug of olive oil, shake once more and place into a roasting tray.

3. Cut a full bulb of garlic into half and quickly break up over the potatoes, rough up the rosemary between the palms of your hands, again over the top of the potatoes.

4. Place in a hot oven around 200°C and cook for 15 to 20 minutes before gently turning the potatoes over onto the other side with a palate knife until golden brown and soft.

5. Finally, add a little butter to the tray and turning over before lifting out and serving.

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