Olive oil, or duck or goose fat
Peel the potatoes and cut into irregularly shaped pieces; the more angles that your roasties have, the more opportunity for crunchy outsides.
Bring a pan of water to boil, add a good teaspoon of salt and parboil the potatoes for about seven minutes, until the edges are starting to soften. Drain and return to the pan, cover, and shake around vigorously to roughen up the outer surfaces of the potatoes.
Put the olive oil or fat into a roasting tray in the oven to heat up and, about an hour before you want to take the meat out, add the potatoes to the fat. Turn them around so they are nicely covered and sprinkle with sea salt.
Cook in the oven at the same time as the meat, turning from time to time to ensure uniform browning.
When you take the meat out, jack up the heat to your oven's maximum temperature and give the potatoes a final blast for extra crispiness.
PURPLE SPROUTING BROCCOLI
500g purple sprouting broccoli
Trim off any woody bits from the broccoli. Bring about 2cm of salted water to boil in a saucepan, add the broccoli, cover and cook for two to four minutes, depending on thickness, until just tender.
Drain and serve immediately.