5 big potatoes (Heston recomends Maris Piper variety)
3 tbsp olive oil
1 tbsp butter
2 cloves of garlic
1-2 twigs of fresh rosemary
Quality salt (sea salt, maldon, fleur de sel)
Cut the potatoes in to equally sized cubes about 2x2 cm. You want lots of edges, which are going to crisp up nicely. Then put the potatoes in a bowl with clean water to wash off the starch on the outside. Change the water once or twice.
Place the cloth with the peels in the boiling water. This will infuse it with all those lovely flavours from the skin. (The bag contains only the peels; the potaoes go in the pot normally).