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Peel your potatoes and cut evenly slightly bigger than you might think as you lose a bit of the edges
Wash in cold water than refresh the cold water adding salt, garlic and rosemary
Bring to a boil on a medium heat with a gentle boil not rapid
After 15 minutes of gentle boiling they should be fork tender
Drain them off, rough them up slightly then dry on a tray (you can leave these in a fridge uncovered overnight)
Use an oven tray capable of using on your stove top or a heavy pan
Melt the beef fat on a medium high heat then add garlic, thyme and rosemary to infuse the flavour without burning (15 minutes or so)
Remove the garlic and herbs then add the potatoes carefully stirring and turning so they get well coated
Preheat oven to 220c then roast the potatoes taking out to turn every 10-15 minutes
After 45-50 minutes they should be super crispy and golden
Use a mortar and pestle to grind fresh rosemary and sea salt (equal parts) to create rosemary salt
Season the potatoes immediately and serve piping hot