Method

• 1.
  Preheat oven to 220°C/200°C fan-forced. Bring the potatoes to the boil in a large saucepan of cold, salted water. Cook for 12-15 minutes until they are fork tender but still holding their shape. Drain potatoes well and rough the edges up by tossing them vigorously in the pan or colander.
• 2.
  Meanwhile, place the tallow in a large oven tray and heat it in the oven. Keep an eye on it – if the fat starts to smoke before you’re ready to add the potatoes, turn oven off, then turn it back on before roasting.
• 3.
  Carefully add cooked potatoes to the hot beef fat, then reduce oven to 180°C/160°C fan-forced. Roast for 1 hour 30 minutes, turning potatoes every 10-15 minutes, or until golden brown and super crispy.
• 4.
  While potatoes are in the oven, make the rosemary salt. Add salt, rosemary leaves and peppercorns to a mortar and grind with a pestle until it turns into a powder.
• 5.
  Line a large, heatproof bowl with several layers of paper towel. Once potatoes are golden and crispy, use tongs to transfer them to the lined bowl to drain excess fat.
• 6.
  Season with rosemary salt, then serve.