TOP TIP

These potatoes are characterised by their incredibly crispy, flavoursome exterior and fluffy insides.

It’s important to heat the fat or oil first in the roasting tin before adding the potatoes; as soon as they hit the hot fat, they’ll start crisping immediately. Adding them to warm or room temperature fat or oil won’t give you the perfectly crisp texture you’re aiming for. Duck or goose fat will have the best flavour, but good olive oil works as well.