Homemade Roast Potatoes

Ingredients:

• 1kg (2.2lbs) floury potatoes, peeled and cut into halves (or quarters if very big)
• 4 tbsp goose fat
• 1 tbsp sea salt

Directions:

1. Heat your oven to 220C (450F)
2. Bring the potatoes to a boil in a large pan of salted water. Boil for around 10 minutes, keeping an eye on them. The point at which you drain them is important. You want them to be almost cooked, with tender, floury outsides. Drain in a colander and allow them to steam themselves almost dry.
3. Meanwhile-
4. You'll need a roasting tin large enough to hold the potatoes in one layer, with room around each.
5. put the goose fat in the tin and put on the top shelf of your oven for 5-7 minutes and the fat is stonkingly hot and almost smoking.
6. CAREFULLY, tip the drained potatoes into the hot fat. You need to turn them in the fat well enough to coat completely, but taking care not to break the potatoes up or splash yourself with hot fat.
7. Make sure the potatoes are spread out evenly and put them in the oven to roast for 40-50 minutes, removing from the oven halfway through to turn, ensuring even cooking.
8. Obviously, you can burn them if you leave them in for toooo long, but it's far better to have a dark amber around the edges than to bring them out too early and have a soggy, pale potato.