FUSS-FREE ROAST POTATOES

I use King Edwards as I think they make really lovely roasties. I peel them the night before (see tip across bottom of page) to save time on Christmas Day.

Serves 8-10

2.5kg (5lb 8oz) King Edward or other good roasting potatoes 320g jar of goose fat (from supermarkets)

Preheat the oven to 200°C/fan 180°C/gas 6. Peel the potatoes if you haven’t done it the night before, then cut to your preferred size and parboil until you can just pierce them with a sharp knife. Meanwhile, empty the whole jar of goose fat into a roasting tray and place in the oven until sizzling, but not smoking.

Drain the potatoes and shake in a colander so that they have nice fluffy edges. Pull the hot roasting tray part-way out of the oven and carefully add the potatoes, then baste them all over with the goose fat.

Return the roasting tray to the oven for 50-60 minutes, depending on the size of the potatoes, turning them halfway through the cooking time and basting occasionally until they are golden and crispy. Serve immediately.