Perfect Roast Potatoes
|Floury potatoes||1 1⁄2 Kilogram, peeled and cut into chunks (Such As Cara, King Edward Or Maris Piper)|
|Goose fat/Duck fat / 80 milliliter sunflower / rapeseed oil||80 Gram|
Preheat the oven to 200°C/gas 6 and put a large roasting tin inside to warm.
Bring a large pan of water to the boil, add a good sprinkling of salt and parboil the potatoes for 5 minutes.
Drain in a colander and leave to steam for 5-10 minutes to lose some moisture.
Meanwhile, put the goose or duck fat in the roasting tin to warm.
Roughen the edges of the potatoes, either by scraping with a fork or tipping them back into the pan and giving them a bit of a shake.
Season lightly with salt.
Remove the roasting tin from the oven and tip in the potatoes - they should sizzle pleasingly.
Turn them over carefully with a spoon so that they are evenly coated.
Make sure they also have plenty of space to brown properly.
Return to the oven and roast for 40-45 minutes until crisp and golden.
Drain them on kitchen paper, season with sea salt and black pepper and serve.