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Peel the potatoes, keeping them whole, and ideally all about the same size (roughly 8cm). Parboil them in a large pan of boiling salted water for 15 minutes.
Drain in a colander and leave to steam dry for 2 minutes.
Give the colander a few light shakes to chuff up the edges of the potatoes.
Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat.
Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat.
Spread them out in one, fairly snug, even layer leaving a small gap between them.
Cover and leave in the fridge overnight.
Preheat the oven to 180°C/350°F/gas 4.
Take the potatoes out of the fridge and roast for 1 hour, or until the potatoes are crisp and golden all over.
Remove the tray from the oven. Squash the bulb of garlic, then lightly crush each unpeeled clove and add to the tray.
Pick the rosemary leaves and toss with a little oil.
Sprinkle the rosemary over the potatoes and press down on the potatoes with a fish slice.
Roast for a further 20 to 25 minutes, or until golden.