Method

• 1.
  Preheat oven to 200.
• 2.
  Bring a large saucepan of water to the boil over high heat.
• 3.
  Halve potatoes lengthways.
• 4.
  Use a fork to ruffle up potatoes and create indents.
• 5.
  Add to boiling water with the bicarb and cook for 10-12 minutes until almost tender.
• 6.
  Meanwhile place duck fat in a large roasting tray and heat in the oven.
• 7.
  Drain potatoes and leave in colander for 2 min to dry then shake up to ruffle edges to form a paste.
• 8.
  Scatter with flour.
• 9.
  Place potatoes, cut side down in the hot duck fat and cook for 20 minutes then remove and turn once.
• 10.
  Continue cooking and turning every 20 minutes for 1 hour or until very golden.
• 11.
  Add the rosemary and garlic to the pan for the final 15 minutes to help perfume the potatoes.
• 12.
  Drain on paper towel and serve scattered with salt.