THE BEST ROAST SPUDS

Serves 4-6

4 tbsp duck fat or olive oil 700g/25oz/1.5lb floury potatoes, peeled and halved

Salt and black pepper

1 Preheat the oven to 220˚C/200˚C fan/425˚F/gas mark 7.

2 Pour the duck fat or olive oil into a large roasting tin and place in the oven to heat.

3 Meanwhile, place the potatoes in a pot of cold, salted water. Bring to the boil and cook for about seven minutes. Drain well and shake vigorously to rough up their sides.

4 Carefully tip the potatoes into the hot fat. Use a spoon to toss the potatoes until each one is covered. Season with salt and pepper and roast for about one hour, turning halfway, until very crispy and cooked through.

Per Serving 162kcals, 8.6g fat (1.2g saturated), 20.2g carbs, 0.7g sugars, 2.3g protein, 1.8g fibre, 0.007g sodium