Merry Christmas, here’s some roast potatoes. Method works the same for a veggie/vegan version This recipe is really a method rather than a volume but I made enough roasties for 2 in this video but below is a method for 4 hungry potato monsters 1kg Maris piper potatoes Chicken/Beef/Veg Stock or a stock cube Rosemary Garlic Thyme Salt Sea salt Beef fat / duck fat / Veg oil 1. Peel your potatoes and keep the peeling for something else - they can be frozen. Cut evenly into fairly chunky pieces. 2. Wash in cold water then add to pan of cold stock add some salt. Bring this gently to a boil then reduce to a simmer for around 20 mins. Save the stock to make gravy 3. The potatoes should be cooked and delicate around the edges remove them rough them up then place on a rack to dry. For even crispier potatoes do this a day in advance and keep them in a fridge uncovered 4. Infuse the chosen fat with garlic and rosemary over a low heat for 30 mins 5. Strain the fat in an oven tray and heat to 220c careful add the potatoes to the hot fat coating well. 6. Roast for 45 mins turning every 5-10 mins 7. Use a blender or mortar and pestle to grind equal parts sea salt and rosemary for a nice seasoning 8. Drain off the fat for the final 5 mins of cooking and save this for another day 9. Serve piping hot and super crispy #potato #chefrecipes - @chefthombateman