Ultimate roast potatoes recipe

Directions

1. 1
   Soak your potatoes in a big bowl of water and peel them.
2. 2
   Chop into roast potato-sized chunks (smaller potatoes need only be halved) and place in a large saucepan full of cold water.
3. 3
   Bring the water to boil, add a little salt, and cook for around 8-10 minutes until parboiled.
4. 4
   Drain in a colander and toss them to fluff up the edges (it's these bits that will go all lovely and crispy in the oven).
5. 5
   Preheat the oven to 210C/190C fan.
6. 6
   Pour your fat into a roasting tray and heat in the oven for about 10 minutes, to get it really hot.
7. 7
   Tip the potatoes into the fat - take care, as the hot fat may spit - and give the tray a good shake so that every surface of each potato is coated in fat.
8. 8
   OR pour out most of the fat into a bowl before adding the potatoes, then drizzle it on top of the spuds once they're safely in the tray.
9. 9
   That way you won't have hot fat spitting everywhere.
10. 10
    Roast in the oven for 40 minutes until golden brown and crispy.
11. 11
    Finish with a pinch of salt and serve straight away.