Use one large potato per person. Serves 4
4 large potatoes – Maris Piper or King Edwards
100g goose or duck fat
Preheat the oven to 200C/Fan 180/gas 6.
Peel and half the potatoes. Place in a pan and cover with water. Place on the hob and bring to the boil. Simmer on a low heat for no longer than 5 minutes. Drain the water from the pan, put on the lid and give the pan a good shake fluffing up the outside of the potato.
Put the goose or duck fat in a high sided roasting tin and place in the preheated oven. Once the fat has melted remove from the oven and add the potatoes making sure the potatoes are brushed with the fat. Return the tin to the oven and roast for 20 minutes. Remove the tin from the oven, turn the potatoes and brush again with the fat. Return to the oven and cook for a further 20 minutes. The potatoes should now be crispy on the outside and soft in the middle. Test with a knife to ensure the potatoes are soft. If the potatoes require further cooking, turn again in the tin, brush with oil and roast approximately 10 minutes.
Prepare in advance and par boil the potatoes the day before or par boil and freeze upto a month in advance. Make sure the potatoes are completely cold before freezing. Place on a baking tray, cover with cling and freeze. Cook from frozen for approximately one hour.
Use groundnut oil or olive oil in place of the goose or duck fat.