To boil or not to boil? This foolproof recipe will ensure your roast potatoes are perfect on the big day.
16 potatoes (about 2.5kg/5½lb), preferably Desirée, or Maris Piper or King Edward, peeled and halved, quartered or left whole, depending on size
2 tbsp plain flour
140g/5oz goose or duck fat or pork or beef dripping
3 tbsp sunflower or vegetable oil
Takes 1 hour 20 minutes • Serves 8
1 Preheat the oven to 190°C/Gas 5/fan oven 170°C. Tip the potatoes into a pan, cover with cold water, then bring to the boil. Boil for exactly 2 minutes. Drain, then toss in a colander to fluff up their surfaces, sprinkling over the flour as you go.
2 Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. When sizzling, carefully add the potatoes. Lightly brown them in the hot fat for about 5 minutes, turning to coat with oil.
3 Roast for 20 minutes, then remove from the oven and gently turn them over. Place the tray on the hob to heat the oil, return to the oven and cook for another 20 minutes. Turn again, putting the tray back on the hob to heat the oil. Roast in the oven for another 20 minutes.
• Per serving 224 kcals, protein 3g, carbohydrate 20g, fat 15g, saturated fat 6g, fibre 1g, added sugar 1g, salt 0.02g