Ingredients
Preparation
Step 1
Peel the potatoes, cut them into pieces large enough for you to take two bites at each, then bring to a boil in deep, generously salted water. Boil for five minutes or so, then drain and return to the pan. Take the pan in both hands and give it a couple of good shakes. The idea is to fluff the edges of the potatoes so that they become crisp and frilly as they roast.
Step 2
Arrange them around the roasting meat, then turn each one over so that it is coated in the roasting juices. If you are cooking them separately, use a shallow pan containing a little dripping, lard, or duck fat (or olive or peanut oil, if you must), then roast them at 400°F (200°C). They will need a good forty-five minutes, maybe a bit longer. Move them once or twice during cooking, so they crisp nicely all round.
Step 3
If you are cooking the potatoes around the Sunday roast, remove the meat to rest before carving but return the potatoes to the oven. If they look less than crisp and golden, whack the heat up a few notches until they are perfect.
