Ultimate roast potatoes recipe

• 1 kg (2.2lbs) Maris Piper potatoes
• 4 tbsp fat (beef dripping, goose fat or rapeseed oil)
• 1 pinch salt

1. Soak your potatoes in a big bowl of water and peel them.
2. Chop into roast potato-sized chunks (smaller potatoes need only be halved) and place in a large saucepan full of cold water.
3. Bring the water to boil, add a little salt, and cook for around 8-10 minutes until parboiled.
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. Preheat the oven to 210C/190C fan.
6. Pour your fat into a roasting tray and heat in the oven for about 10 minutes, to get it really hot.
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. 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. That way you won't have hot fat spitting everywhere.
10. Roast in the oven for 40 minutes until golden brown and crispy.
11. Finish with a pinch of salt and serve straight away.

potatoes, beef dripping, salt

Taken from www.lovefood.com/guide/recipes/18393/ultimate-roast-potatoes-recipe (may not work)