Method

Preheat the oven to 180 and place a large roasting tin in with enough oil or fat in it to generously cover the bottom. Peel the potatoes and chop into evenly sized chunks, depending on how big you like your roasties. Fill a large pan with cold water and place the potatoes in, then bring to the boil. Once the water is bubbling, drain your potatoes in a colander. Place a plate or saucepan lid over the top off the colander and shake the potatoes aggressively, so they start to fluff around the edges.

Once this is done and your oil is hot, remove the roasting tin from the oven and carefully place your potatoes in, watching out for spitting oil. Cut your garlic bulb in half horizontally and place in the tray. Season generously with salt and pepper, then mix everything so the potatoes are evenly coated. Roast for about 45 minutes, until golden and crispy, tossing occasionally.