English Roast Potatoes

Ingredients

• 1 kg  potatoes
• 100 g duck or goose fat (for a luxurious taste) or 100 ml olive oil
• 2 tsp flour
• Maldon salt, to serve

Tip
For crispy potatoes, ensure the fat or oil is very hot before adding the potatoes.

Method

1. Preheat the oven to 200°C (fan 400°F / gas 6) and place a roasting tin inside to heat.
2. Peel the potatoes and cut them into even-sized pieces: 4 pieces for medium potatoes, 2-3 for smaller ones (about 5 cm each).
3. Place the potatoes in a large pan, cover with water, and add salt. Bring to a rolling boil.
4. Once boiling, reduce heat and simmer uncovered for 2 minutes.
5. While simmering, add your choice of fat to the hot roasting tin and heat in the oven for a few minutes.
6. Drain the potatoes in a colander and shake to fluff up the outsides.
7. Sprinkle the potatoes with flour and shake again to coat them evenly.
8. Carefully add the potatoes to the hot fat; they should sizzle. Turn them to coat evenly and spread in a single layer.
9. Roast for 15 minutes, then turn the potatoes over.
10. Roast for another 15 minutes, then turn them over again.
11. Roast for an additional 10-20 minutes until golden and crispy.
12. Scatter with Maldon salt and serve immediately.