• potatoes, as many as you need (Maris Peer, Charlotte and Nicola)
• 2 bay leaves
• coarse salt
• flour, for dusting
• olive oil
• rosemary sprigs
• banana shallots (optional)

Step one: Peel the potatoes, quarter them.

Step two: Add them to a pot of salted boiling water with two bay leaves.

Step three: Cook until firm but tender, drain in a colander and shake around until you have a nice pitted texture.

Step four: Arrange on a breadboard and season with coarse salt and dust with cake flour.

Step five: Arrange on an oven tray liberally coated with olive oil and a few sprigs of rosemary. You can essentially arrange a few banana shallots alongside the potatoes. Return to your 200ºC preheated oven and roast for about 15 minutes, give the whole tray a good shake and continue until your potatoes are golden and crispy. If you really want to be decadent you can use goose or duck fat instead of the olive oil.

Recipe by Diane Heierli · Photography by C&D Heierli