This is my mum's recipe and they've never failed me. There's no doubt that the fat from the roast meat makes the best roast potatoes. Alternatively, if you ever roast a goose or duck save every drop of the fat and freeze it in ice cube trays, then bag it to use at your leisure - even a couple of drops added to your oil will help the flavour.
675g floury potatoes cut into large even-sized chunks (such as Rooster or Golden Wonder, preferably all similar in size)
Vegetable oil, or dripping, goose or duck fat
Salt to season
1Preheat the oven to 220°C/425°F/Gas Mark 7. Place the potatoes in a pan of cold, salted water and bring to the boil. Reduce the heat, cover and simmer for 8-10 minutes, until the outsides have just softened. Drain and return to the pan for a minute or two to dry out.
2Meanwhile, preheat a roasting tin with 4 tbsps of oil, or dripping, duck or goose fat for a few minutes until just smoking. Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork. Carefully tip them into the hot oil, basting the tops.
3Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over. Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.
4To serve, tip the roast potatoes into a warmed serving bowl.