This recipe will serve 6 people

Ingredients

1.3 kg/3 1b large floury potatoes, peeled and cut into even-sized chunks.
Salt
3 tbsp goose fat, duck fat or olive oil

Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7.

2. Cook the potatoes in a large saucepan of lightly salted boiling water over a medium heat, covered, for 5-7 minutes. They will still be firm. Remove from the heat. Meanwhile add the fat to a roasting tin and place in the hot oven.

3.Drain the potatoes well and return them to the saucepan. Cover with the lid and firmly shake the pan so that the surface of the potatoes is slightly roughened to help give a much crisper texture.

4. Remove the roasting tin from the oven and carefully tip the potatoes into the hot fat. Baste them to ensure that they are all coated with it.

5. Roast the potatoes at the top of the oven for 45-50 minutes until they are browned all over and thoroughly crisp. Turn the potatoes and baste again only once during the process or the crunchy edges will be destroyed.

6. Using a slotted spoon, carefully transfer the potatoes from the roasting tin into a warmed serving dish. Sprinkle with a little salt and serve immediately.

Note from Grandma:

Any leftovers (although this is most unlikely) are delicious cold….