Ultimate roast potatoes recipe

1. 1

   Soak your potatoes in a big bowl of water and peel them.

2. 2

   Chop into roast potato-sized chunks (smaller potatoes need only be halved) and place in a large saucepan full of cold water.

3. 3

   Bring the water to boil, add a little salt, and cook for around 8-10 minutes until parboiled.

4. 4

   Drain in a colander and toss them to fluff up the edges (it's these bits that will go all lovely and crispy in the oven).

5. 5

   Preheat the oven to 210C/190C fan.

6. 6

   Pour your fat into a roasting tray and heat in the oven for about 10 minutes, to get it really hot.

7. 7

   Tip the potatoes into the fat - take care, as the hot fat may spit - and give the tray a good shake so that every surface of each potato is coated in fat.

8. 8

   OR pour out most of the fat into a bowl before adding the potatoes, then drizzle it on top of the spuds once they're safely in the tray.

9. 9

   That way you won't have hot fat spitting everywhere.

10. 10

    Roast in the oven for 40 minutes until golden brown and crispy.

11. 11

    Finish with a pinch of salt and serve straight away.

* Per serving · 4 servings · Values may vary.

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