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Get the potatoes into cold water with salt and bring to the boil. Cook till very tender, drain and let them steam for 5 minutes before placing them all on an oven tray and crushing with a potato masher.
Sprinkle with flakey salt and olive oil and get into the oven at (fan) 180c till golden and crispy.
While they are cooking make the skirlie. Finely chop rosemary, zest a lemon and crush your garlic and add to a bowl with 30g of oatmeal, a pinch of salt and the melted beef dripping. Mix well to combine then leave to set till potatoes are ready.
Into a bowl, tear your potatoes in half by hand, crumble in your skirlie with a drizzle of olive oil, mix thoroughly ensuring the potatoes are well coated in oatmeal.
Roast again till they are lovely and crispy all over.