Ultimate roast potatoes

Method

• step 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• step 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• step 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• step 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• step 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.

• step 6

  Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.

• step 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• step 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• step 9

  Spread them in a single layer making sure they have plenty of room.

• step 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• step 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• step 12

  Scatter with the sea salt flakes and serve straightaway.