This is my Mum's recipe and they've never failed me. There's no doubt that the fat from roast meat makes the best roast potatoes. Alternatively, if you ever roast a goose or duck save every drop of the fat and freeze it down in ice cube trays, then bag it to use at your leisure - even a couple added to your oil will help the flavour.
675g floury potatoes (cut into large even-sized chunks, rooster or golden wonder, preferably all similar in size)
vegetable oil, or dripping, goose or duck fat
maldon sea salt
Preheat the oven to 220°C (425°F/Gas 7).
Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for 1 minute or 2 to dry out.
Meanwhile, preheat a roasting tin with a 1cm/½in of oil, or dripping, duck or goose fat for a few minutes until just smoking.
Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
Carefully tip them into the hot oil, basting the tops.
Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over.
Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.
To serve, tip the roast potatoes into a warmed serving dish.