Roast Potatoes

Peel and evenly chop one pack of Maris Piper potatoes.

Start them in cold salted water and bring to a boil. Salt heavily and cook for 10–15 mins until soft enough to slide off a knife.

Drain and steam dry for 10 mins.

Heat 100ml oil or goose fat in 2 trays at 220°C.

Rough up the potatoes by shaking them in the colander, then place into the hot oil.

Roast for 20 mins, flip, then roast for another 20 mins until deeply golden.