Roast_potatoes

Use the floury varieties like King Edward and Santè if you can get them, although any potato will roast.

Peel and chop them into 3 or 4 pieces, depending on size. Boil in salted water for 7-8 mins and once drained, toss them in the colander to fluff them up.

Heat you fat (ideally goose or duck fat for a really good flavour) in the roasting tin in the oven before adding the potatoes. Sprinkle them with sea salt to crisp them up.

Good things to add to roast potatoes:

rosemary garlic thyme bay leaves sesame seeds parmesan saffron (steep a pinch in 1 tbsp boiling water, then add the liquid to the roasting tin with the potatoes)