Golden roast potatoes

Serves: 8

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Total Time: 80

Prep Time: 15

Cook Time: 65

• 1.8 kilogram(s) (4lb) even-sized floury potatoes (King Edward, Golden Wonder, Duke of York or Red Rooster), peeled and cut into chunks
• 8 tablespoon(s) goose or duck fat

Method

1. Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 5min. Drain well, return to the pan and shake the potatoes to roughen up the edges a bit.
2. Put the potatoes on a lipped baking sheet, leave to cool completely, then open-freeze. Once hard, tip the potatoes into a freezerproof container and freeze for up to a month.
3. Preheat the oven to 200°C (180°C fan) mark 6. Put the goose fat into a large roasting tin and pop in the oven to melt. When it's really hot, add the frozen potatoes (don't thaw), tossing them in the hot fat so they're completely coated. Season.
4. Roast for 1hr, turning the potatoes a couple of times, until tender all the way through, golden and crusty. Transfer to a warm serving dish. Keep warm.
5. Cook's tip Even if you don't intend to freeze any other recipes ahead, cooking the potatoes from frozen is the best way to get perfect, crisp roasties. Use sunflower oil instead of goose fat if you're serving these to vegetarians.

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