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1
First place a shallow solid-based roasting tray (16x12in, 40x30cm)with the fat in it on the highest shelf of the oven and preheat to gas mark 7, 425u00b0F, 220u00b0C.
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2
Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole.
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3
Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes.
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4
After that lift one out with a skewer and see if the outer edge is fluffy.
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5
You can test this by running the point of the skewer along the surface - if it stays smooth, give it a few more minutes.
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6
Then drain off the water, reserving some for the gravy.
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7
Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down.
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8
This shaking roughens up the cooked edges of the potato and makes them floury and fluffy - this is the secret of the crunchy edges.
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9
Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob.
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10
Then use a long-handled spoon and quickly lower the potatoes into the hot fat.
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11
When they are all in, tilt the tray and baste each one so it's completely coated with fat.
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12
Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. There's no need to turn them over at half-time - they will brown evenly by themselves.
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13
Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting.
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14
If they're ready before you are, turn the oven off and leave them inside.
