Perfect roast potatoes
- 1.5kg Maris Piper or King Edward potatoes (peeled weight), cut into even-sized chunks
- 1 level tsp cornflour
- 6tbsp goose fat or sunflower oil
- A few sprigs rosemary
Put the potatoes in a pan, cover with cold water and bring to a simmer. Cook for 5 mins then drain. Return to the pan and steam dry on a very low heat for 1 min.
Sprinkle on the cornflour. Shake the pan, lid on, to roughen the potatoes.
Preheat the oven to 190C/170C Fan/Gas 5.
Put the fat or oil in a large roasting tin and heat in the oven. Add the potatoes and turn them in the fat to coat. Roast for 30 mins.
Increase the heat to 220C/200C Fan/Gas 7.
Add the rosemary sprigs and cook for 20-30 mins until crisp and golden. Drain in a bowl lined with kitchen roll before serving.
TOP TIP: For roasties that are always crispy and golden on the outside and fluffy on the inside, pick a floury potato such as Maris Piper, King Edward, Desiree or Rooster.