Perfect roast potatoes

The choice of which type of potato you use is important as the floury sort make the fluffier roast potatoes. Goose or duck fat is best but you could use 100ml (3½ fl oz) sunflower oil, if preferred. SERVES 6-8 1.5kg (3lb) King Edward or Maris Piper potatoes salt 100g (4oz) goose or duck fat ● Preheat the oven to 200C/ fan 180C/gas 6. ● Peel the potatoes and cut into even-sized pieces. Transfer to a large pan and cover with salted water. Bring to the boil quickly with the lid on, remove the lid and boil rapidly for 5 minutes. Drain well in a colander. Return the potatoes to the empty pan, replace the lid and shake the pan to rough up the edges. Season with salt. ● Heat the fat in a large roasting tin in the preheated oven for about 3 minutes. Remove the tray from the oven and carefully spoon the potatoes into the fat and roll them around so they are coated in the hot fat. Try to space the potatoes out so they are in a single layer and not touching each other. ● Roast in the preheated oven for about 45-50 minutes (for potatoes that are about 5cm/2in – if they are 8cm/3¼ in, cook for 1-1¼ hours), turning every 15 minutes until golden and crisp. ● Drain on kitchen paper and serve immediately. Do not cover or they will go soggy. TO PREPARE AHEAD Never try to keep roast potatoes hot in a low oven: it is better to take them out of the oven when just perfect and put them to one side. Then, just before serving, re-roast in a very hot oven for about 10 minutes to crisp, turning halfway through. You can use this method and cook the potatoes up to 8 hours ahead and reheat to crisp and serve. They can be frozen but we are not keen! TO COOK IN THE AGA Roast on the floor of the roasting oven for about 45 minutes, according to the size, turning from time to time.