Heston's Potatoes

Found this recipe in the Times, which is remarkably close to Michelle's version!

potatoes (Maris Piper, or if possible Golden Wonder or Arran Victory)

EVOO, or beef dripping

garlic

rosemary

maldon sea salt

1. cut potatoes so that there are plenty of corners and edges get crispy
2. cook potatoes in simmering water, taking them as far as you can go--just as they're about to fall apart; strain them off and let them steam dry
3. give the drainer an extra shake if you're confident that the potatoes won't fall apart completely
4. put them in a pan of either olive oil or beef dripping (dripping better than goose or duck fat, according to Heston); a "centimeter or two" of fat is recommended quantity, but I got by with a lot less.
5. once potatoes are in pan, put in oven at 180-190 degrees, start turning after a half hour; potatoes will take between 60-90 minutes, but about 10-15 minutes before they're done, bash up some rosemary and garlic in a mortar and throw this in
6. once out of oven, sprinkle with salt!