Peel potatoes and cut into halves. Place in a medium large sized pot of cold salt water. Add a good dash of salt and bring potatoes to the boil. Cook until just tender. Be careful not to overcook your potatoes, you want them just cooked or they will fall apart when baking.
While potatoes are cooking finely slice up your garlic and take the rosemary leaves off your sprig.
Place baking dish in oven, 210 degrees C. Place bacon lard in dish and leave to melt and becomes hot.
Drain potatoes. I then give them a bit of a shake in the colander in order to rough up the potato surface slightly. This aids in getting a lovely crunch when baking.
Place potatoes, garlic and rosemary in baking dish. Toss carefully, be sure not to splatter and burn yourself. Cook for approximately 20 minutes. The potatoes are done when crunchy and golden.