Crispy Oven Roasted Potatoes: The Ultimate Fluffy Crisp Roasties

Instructions:

1. Peel the potatoes and cut them into large, equal-sized chunks (about 5-6 cm). Ensure there are plenty of sharp, defined edges for crisping.
2. Place the cut potatoes in a large saucepan, cover with cold water, and add 1 Tbsp of coarse salt and 1 tsp of bicarbonate of soda.
3. Bring the water to a rolling boil. Reduce heat slightly and simmer uncovered for precisely 6 to 8 minutes, until the edges are soft and start to flake, but the centers are still firm.
4. Immediately drain the potatoes thoroughly in a colander. Let them sit in the colander for 2 minutes to allow residual steam to escape and maximize dryness.
5. Return the drained potatoes to the empty saucepan. Secure the lid tightly and shake the pan vigorously for 15 to 20 seconds until the potatoes look visibly 'roughed up' and fluffy on the edges.
6. Preheat the oven to 220°C (425°F) conventional or 200°C (400°F) fan. Place the large roasting pan on the stovetop, add the chosen fat, and heat until it is shimmering. Transfer the pan to the preheated oven for 5 minutes to ensure the fat is incredibly hot.
7. Carefully remove the piping hot roasting pan. Gently tip the roughed-up potatoes directly into the sizzling fat. Turn them immediately using a spatula or slotted spoon, ensuring every surface is fully coated in the hot fat. Season generously with the fine salt and pepper.
8. Return the pan to the hot oven and roast undisturbed for 25 minutes.
9. Turn the potatoes over. Add the rosemary sprigs and the smashed garlic cloves, tucking them between the potatoes.
10. Continue roasting for another 20 to 25 minutes, or until the potatoes are deep golden brown and exceptionally crispy. Discard the garlic skins and rosemary stems before serving immediately.