Preheat the oven to 240°C. 

Place the potatoes on a pot and add enough water to fully cover them. Add the salt and bring to the boil. Cook for 15 minutes or until softened but not falling apart. 

Drain the potatoes and lightly shake them in the colander to create a rough and coarse surface. Set aside. 

Add the duck fat to a baking tray and place it into the oven, heat for 5 –10 minutes until the fat is hot! 

Carefully remove the tray from the oven. Gently add the potatoes, rosemary and garlic to the tray and toss them around so they get coated with the fat.  

Place into the oven and bake for 25 minutes.  

Remove from the oven and toss one more time turning the potatoes around. Cook for another 25 minutes until golden brown and crispy all over.  

To make the Feta Dipping Sauce: Place the feta, yoghurt, paprika, pepper and the juice of half a lemon into a blender or food processor and blitz until smooth.  

Serve the potatoes in a bowl, garnishing with plenty of salt and pepper, alongside the Feta Dipping Sauce.