Preheat the oven to 220℃

Peel the potatoes and cut into quarters. Drop into a large pan of heavily seasoned water.

Bring to the boil and cook until the potatoes are soft, but not falling apart.

Drain the potatoes in a colander and leave to steam dry for 10-15 minutes.

Once they are dry and have slightly cooled, add the potatoes to a mixing bowl and coat in the flour. GIve them a toss to rough them up a bit.

Meanwhile, add the duck fat to a large roasting tray and place in the oven until it is really hot. The bigger the tray the better, the potatoes will cook better if they are not on top of each other.

When the duck fat is smoking hot, tip the potatoes into the roasting tray. You want it to sizzle as they hit the pan. Be careful not to splash hot fat on yourself.

Place in the oven for 30 minutes.

Meanwhile, use the back of your knife to slightly crush the garlic cloves.

After 30 minutes take the potatoes out of the oven, and turn each potato over.

Add the garlic cloves and pop back in the oven until the potatoes are golden and crispy. This should be 30-40 minutes.

Finely chop the rosemary and sprinkle over the potatoes.

Enjoy!!