Crispy Smashed Potatoes

Ingredients:
700g baby potatoes
4-5 sprigs of fresh rosemary
2-3 heaped tbsp duck or goose fat
1 small bulb of garlic, cloves removed & skins left on
salt, to taste
fresh parsley, to garnish

Instructions:
Pop your potatoes in cold water and bring to the boil for 20mins, or until knife tender. Drain and allow to steam dry for 5-10mins, or until they mostly stop steaming (important to release as much moisture as possible)
Meanwhile, add 3 tbsp goose/duck fat to the tray and place in the oven for 15mins at 220c/430f, or until smoking hot.
Carefully take tray out the oven and add your garlic and rosemary. Swish around with a spoon to infuse the oil, then space out your potatoes (careful the fat doesn't spit at you).
One by one gently press down on each potato with a fork, potato masher or even a mug.
Use a brush to baste the tops with fat then sprinkle with salt. Pop in the oven for 30-35mins or until deep golden brown. No need to flip

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