Beef fat roast potatoes with rosemary salt

- 150-200g of raw potatoes per person (I used Royal Blue, Dutch Cream, Desiree, Coliban and Sebago potatoes all work well)
- 500ml beef tallow (this amount will easily be enough for 6-8 portions)
- 2 sprigs rosemary
- 50g sea salt
- 10 peppercorns

Method

1. Once you have your potatoes peeled and cut into the right size, place them into cold water, season them well and bring to a boil.
2. Once boiling, cook them until they are fork-tender (12-15 minutes).
3. On an oven tray, add the beef fat and put it into a 220°c oven. Keep an eye on it and if the fat starts to smoke before you are ready to add the potatoes, turn the oven off and back on just before you use it.
4. Drain your potatoes well and rough the edges up by tossing them in the pot or colander.
5. Carefully add the cooked potatoes to the hot beef fat and turn the oven down to 180°c.
6. Cook this for 40 minutes or until golden brown and turn the potatoes every 10-15 minutes.
7. Once the potatoes are golden and crispy, remove them from the oven and dry on a paper towel.
8. In a mortar and pestle grind together the salt rosemary and peppercorns
9. Season with rosemary salt and enjoy!

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