Preheat your oven to 200°C.

Peel and slice each potato into equal halves (or thirds if the potatoes are very big). Place the potatoes in a pot, cover with cold water and add the Sea Salt, rosemary, shallot and garlic.

Bring to a boil, turn down the heat and simmer until the potatoes are just cooked. Drain the potatoes in a colander, shaking the potatoes to roughen up the edges.

Place the duck fat in a deep baking tray and place in the hot oven for 5–10 minutes until the fat has melted and is nice and hot. Remove the pan and carefully place the potatoes in the hot fat, using two forks to turn and coat each potato. Put the pan back in the oven and roast for 30 minutes, turning them over halfway through, until golden brown and crispy all over.

Tips:

To make squashed roast potatoes, use whole unpeeled baby potatoes instead. After parboiling and draining them, place them in the roasting pan, top with another heavy-based roasting pan and push down to squash the potatoes. Alternatively, if they aren’t too hot you can use your thumb. Only then do you pour over the melted duck fat and proceed to roast as above.

Garlic lovers can add a few more squashed cloves of garlic to the roasting tray.