1.4kg old potatoes, such as Désirée, King Edward or Maris Piper, peeled
Salt and freshly ground
3-4tbsp goose fat
1 Preheat the oven to 220˚C/fan 200˚C/gas 7. Cut the potatoes into even-sized pieces, and put into a large pan. Cover with cold water, add a little salt and bring to the boil. Parboil for about 5min. Drain the potatoes well using a colander, then shake the colander to fluff up the edges of the potatoes.
2 Heat the goose fat in a large roasting tin in the preheated oven for about 5min until piping hot. Add the potatoes to the fat, spooning the fat over the potatoes to coat completely, and shake the tin to prevent sticking. Continue to roast for about an hour, depending on their size, turning the potatoes from time to time, until golden and crisp.
3 Sprinkle the roast potatoes with salt just before serving.
If you’re preparing ahead,
complete step 1 then follow step 2, but roast the potatoes for only 20-30min or until they’re a pale gold. Remove any excess fat from the tin and allow the potatoes to cool. Keep in a cool place overnight. On Christmas Day, re-roast at the same hot temperature for about 20min or until the potatoes are crisp and golden brown.