Preheat oven 180°c fan assisted or 200°c without a fan (gas
Mix to a paste the schmaltz and the rosemary and reserve.
Place the potatoes on a cutting board and cut a narrow 5mm
slice from the bottom of each potato; discard the slice.
Place two long handled wooden chopsticks on each side of the
potato lengthwise and using a sharp knife slice each potato
crosswise, making 5mm apart slices, cutting down vertically. The
chopsticks will prevent the knife from cutting entirely through the
Bring the potatoes to a simmer in lightly salted water and
poach gently for 5 minutes, then carefully remove from the water
and leave to steam dry.
Drizzle the potatoes in the schmaltz mixture and sprinkle with
a little sea salt then place onto a preheated roasting tray and
roast for 40 minutes until nut brown and tender.
Perfect with roast meats, a great alternative to the more