Page title and description
- 800g-1kg potatoes, depending on how greedy you are
- 6 tbsp fat, ideally goose or duck fat, or olive oil
- coarse sea salt
Prep time: 5 min
Cooking time: 1h 10 min
Step 1Preheat oven to 220°C/Gas 8. Put the fat or oil in a roasting dish and place in the oven to heat up.
Step 2Peel your potatoes and cut them into even sized chunks. Don't make the chunks too small, 3 for a large potato, two for a small-medium potato is usually fine. Leave the very small ones whole.
Step 3In a large pan of salted boiling water, cook the potatoes for 8 minutes. Drain and leave to steam for a minute, then roll the potatoes around in the colander until they start to fluff up around the edges.
Step 4Carefully tip the potatoes into the hot fat. Use a large spoon to baste them all over with the hot fat and sprinkle liberally with salt. Roast for 50 minutes–1 hour at 200°C/Gas 6 until golden and crispy.