Categories: May

Ingredients

• 600g waxy potatoes, cut into 1cm cubes
• 3 tbsp goose fat or olive oil
• 1 garlic clove, smashed
• few fresh rosemary sprigs, leaves picked
• 1 tbsp finely chopped fresh parsley

Directions

1. Pat the potatoes dry with kitchen paper. In a large, wide frying pan with a lid, melt the fat (or heat the oil) over a low heat with the garlic and rosemary. Add the potatoes, cover and cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender.

2. Remove the lid, increase the heat to high and cook for about 5-8 minutes, stirring occasionally, until the potatoes are crisp and golden. Add parsley and sea salt to taste, toss and serve.

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