This is how to make perfect crispy roast potatoes. You can swap the lard for duck or goose fat for equally delicious results.
10 large King Edward potatoes, peeled, cut into large chunks
50g/1¾oz lard, dripping or vegetable oil
2 pinches sea salt
Preheat the oven to 200C/180C Fan/Gas 6.
Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
Melt the lard in a deep flameproof roasting tray on high heat and fry the potatoes on each side until they begin to brown.
Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.
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