Ingredients:

  • 3 lbs (1.4 kg) Starchy Potatoes (Maris Piper, King Edward, or Russet), peeled and cut into uniform 2-inch chunks
  • 2 Tbsp (30 g) Coarse Salt, for boiling water
  • 1/2 cup (120 ml) High-Heat Cooking Oil, goose fat, or clarified butter
  • 1 1/2 tsp (8 g) Fine sea salt, plus more for finishing
  • 1/2 tsp Freshly cracked Black Pepper
  • 4 lightly smashed Garlic Cloves, skin on
  • 4 sprigs Fresh Herbs (Rosemary and/or Thyme)

Instructions:

  1. Peel the potatoes and chop them into large, uniform 2-inch (5 cm) chunks.
  2. Place the potato chunks in the stockpot and cover with cold water by about 2 inches. Add 2 Tbsp of coarse salt. Bring the water to a rolling boil over high heat.
  3. Reduce heat slightly and boil for exactly 8–10 minutes. The edges should look soft and slightly crumbly, but the centres must remain firm. A fork should meet slight resistance.
  4. Drain the potatoes immediately in a colander. Return the drained potatoes to the empty, hot stockpot.
  5. Rough Them Up (The Secret): Place the lid tightly on the pot. Hold the lid securely and shake the pot very aggressively for 30–60 seconds until the potatoes’ exterior surfaces are thoroughly roughed up and look powdery and craggy. This creates the surface area needed for maximum crispness.
  6. Preheat the oven to a blistering 425°F (220°C). Pour the oil/fat into the large roasting tin and place the tin into the oven for 10–15 minutes until the fat is sizzling and smoking hot.
  7. Carefully remove the hot tin from the oven. Gently place the roughed-up potatoes into the screaming hot fat, making sure they are in a single layer and not touching. Add the smashed garlic cloves and herb sprigs scattered among the potatoes.
  8. Return the tray to the oven and roast for 20 minutes without touching them.
  9. After 20 minutes, carefully flip the potatoes using tongs or a fish slice. Continue roasting for another 20–30 minutes, turning once more if necessary, until they are deep golden brown and crunchy on all sides.
  10. Remove the potatoes from the oven. Using a slotted spoon, transfer the potatoes to a serving dish, leaving any excess oil behind. Discard the garlic/herbs. Sprinkle immediately with the remaining fine sea salt and black pepper. Serve piping hot.