Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Put a potato on the chopping board with a wooden spoon running along its base closest to you.
Slice the potato every 3mm, using the wooden spoon’s handle to ensure you don’t cut all the way through the potato.
Repeat with all of the potatoes. Remove the leaves from 4 sprigs of rosemary and push between a few slices of each potato and add the rest to a roasting tin.
Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.
Roast for 15 minutes, then remove and baste each potato, separating the layers with a knife to ensure fat gets between each slice.
Return to the oven and repeat twice more, adding the rest of the rosemary for the last 15 minutes of cooking. Season well with sea salt before serving.