Ingredients

• Floury potatoes, I use Maris Piper or King Edward
• Goose fat
  
• Sunflower oil
• Salt & Pepper
  

Method

• - Your oven should already be pre-heated* if you are cooking a roast dinner, if not, pre-heat to around 190/375/Gas 5.
  
• - Peel and chop the potatoes into halves or quarters (depending on size, you want them to be roughly the size of an egg).
• - Put the spuds into a pan of cold salted water and bring to the boil.
  
• - Boil for around 5 minutes, then remove from the heat and drain.
• - Give them a good shake in he pan, this roughens the edges up giving the final roastie a lovely crispy outside.
• - While the spuds are cooling off, put 2 tbsp of goose fat and enough sunflower oil in the bottom of a roasting tin and put in the oven to get hot.
• - When the oil is bubbling hot, give the potatoes another shake in the pan, take the oil out of the oven and put the potatoes into the pan.  Make sure the potatoes have a covering of oil all over.
• - Sprinkle with salt and pepper.
  
• - Roast in the oven for 40 minutes, turning over halfway through cooking.
• - Drain if necessary and serve!

* If you are roasting meat at the same time, you want the spuds to be going in the oven about 50 minutes before the end of cooking time, so start the above method about 1 hour and 10 minutes before the end of cooking time.

 Optional : Crush fresh rosemary into the spuds before cooking and make them Rosemary Roast Potatoes. Really yummy if you're having roast lamb.

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