Potatoes

Mary Simkin’s Best Roast Potatoes Ever!

For perfect spuds, you’ll need a good, solid roasting tin – size of tin according to volume of potatoes, if the potatoes are packed too closely they are less likely to become crisp.

Ingredients

1kg potatoes
Approx 100g goose fat (depending on size of roasting tin)
Salt

Method

Peel the potatoes and cut into even sizes. Keep them in cold water until you are ready to cook them.

Boil the kettle, drain the potatoes into the saucepan, and pour the boiling water over them. Put them straight on the hob on a high heat so that they come to the boil as quickly as possible. Simmer for 10 mins, no longer!

Meanwhile heat the goose fat in a hot oven (220º C or gas mark 7).

After 10 mins simmering, drain the potatoes well, sprinkle salt over them and shake them in the saucepan without the lid on to rough up the edges and help dry them out.

When the fat is very hot, place the potatoes in the roasting tin, basting each one well, and spacing them out so they are not touching. They should sizzle as they go into the hot fat.

Roast in the top of the hot oven for approx 45 mins or until cooked through and crisp on the outside.

Put in an uncovered serving dish so that they do not lose their crispness, and eat as soon as possible. Enjoy!