Perfect roast potatoes
- 1.5 kg potatoes (peeled weight), Maris Piper, King Edward or Desiree are the best
- 1 level tsp cornflour
- 6 tbsp goose fat or sunflower oil
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the potatoes into even sized chunks. Add to a large pan of cold water, cover and heat until simmering. Simmer, covered, for 5 minutes.
Drain, then return to the pan. Stand over a very low heat, uncovered, for a minute to allow moisture to evaporate.
Sprinkle on the cornflour. Cover the pan with a lid and shake to coat them in cornflour and roughen up the edges.
Heat the goose fat or sunflower oil in a large roasting tin, then add the potatoes. Turn them over in the fat so that they're all coated.
Roast in the oven for 30 minutes. Increase the oven temperature to 220C/200C Fan/Gas 7. Roast the potatoes for another 20-30 minutes or until crisp and golden on the outside and tender in the middle.
Lift out with a draining spoon, leaving the fat behind.
Put in a warm serving dish and sprinkle with sea salt.