Serves 6
Ingredients
1.5kg desiree or dutch cream potatoes, peeled and cut into 5cm chunks
1 tablespoon salt flakes, plus extra to serve
1/2 teaspoon bicarbonate of soda
1/3 cup (75g) Cheeki Beef Tallow
6 garlic cloves, skin on, lightly bruised
4 sprigs rosemary
cracked black pepper
Preheat the oven to 220°C (200°C fan-forced). Add the tallow to a large roasting tray and put it in the oven to melt while you prepare the potatoes.
Place the potatoes in a large saucepan and cover with cold water. Add the salt and bicarbonate of soda and bring to the boil over high heat. Reduce the heat to a simmer and cook for 8-10 minutes, until the edges give easily to a knife but the centres are still firm.
Drain well, return to the empty pan and put the lid on. Shake the pan vigorously three or four times to rough up the outsides. This is where the crunch comes from.
Carefully tip the potatoes into the hot tallow and turn to coat. Season generously and roast for 25 minutes.
Turn the potatoes, tuck in the garlic cloves and rosemary, and roast for a further 25-30 minutes or until deep golden and crisp.
Lift onto a serving dish, pull the rosemary leaves from their stems and scatter over, then finish with extra salt flakes and cracked black pepper. Serve immediately.
CHEEKI TIP: The bicarb isn't optional. It breaks down the potato surface just enough that it roughs up into the craggy edges that turn glassy in hot tallow. Squeeze the roasted garlic out of its skin and mash it through the potatoes if you want to push it further.