Crispy roast potatoes

Method

1. Peel, halve or quarter the potatoes, depending on their size. Put into a large saucepan of cold, well-salted water, cover and bring to the boil. Cook for 7 minutes or until soft on the outside but still hard in the centre. Drain and return the potatoes to the pan. Shake the pan so the potatoes rough up a bit.
2. Meanwhile, put the fat in the oven tray (that fits into the oven rungs) or a roasting tin – large enough to take the potatoes in a single layer. Bake for 5 minutes to heat up the fat.
3. Carefully tip the potatoes into the hot fat, gently toss to evenly coat, then pour away the excess fat – this ensures the potatoes are dry and crisp, not greasy. Return to the oven and roast alongside the turkey at 190°C/fan170°C/gas 5 for 1 hour, turning halfway.
4. When you remove the turkey from the oven, increase the oven temperature to 200°C/fan180°C/gas 6. Transfer the potatoes to the top shelf of the oven and cook for a further 15 minutes or until crisp, golden and cooked through.