Perfect roast potatoes for Christmas

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Pour the oil (or goose fat, if you choose to use it; see tip) into a large roasting tin and put in the oven to heat up.
2. Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Simmer for 4-5 minutes until just tender around the edges.
3. Drain the spuds well, then return them to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes. Take the roasting tin of hot fat out of the oven, then use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go.
4. Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and serve.