6 large washed white potatoes

1 tbl sp bicarb soda

3 garlic cloves (minced)

2 sticks rosemary

1 lemon (zest)

EVOO

Salt

Pepper

Cooking Oil

Ghee

Preheat oven to highest temperature, fan forced.

1. Start by par boiling the potatoes. Cut the potatoes into quarters. In a large pot fill 3/4 up with cold water. To water add in potatoes, big pinch of salt and add in bi carb soda. Place on medium high heat and bring to a high simmer and simmer for 10 minutes. Strain water out and cover with tea towel and place pot lid on top and allow to steam for 5 minutes. Remove tea towel and place lid back on pot and give it a good hard shake a few times until they look as if they’re falling apart but still remain intact.

2. In a large baking tray add in equal parts cooking oil and ghee so that it covers the tray. Place into oven so that its nice and hot when the potatoes go in.

3. In bowl add together minced garlic, 1 stick worth of rosemary leaves, finely chopped, lemon zest, large pinch of salt, few cracks black pepper and 1/4 cup EVOO. Add the marinade to the potatoes and mix through with a spoon.

4. Once baking tray oil/ghee is super hot, carefully remove from oven and add in marinated potatoes. Place in oven and cook for 60-75 minutes, turning every 15 minutes.

5. Remove from oven, add potatoes to bowl with a pinch of sea salt flakes and fresh rosemary leaves from second rosemary stick for garnish and scent.