Roast Potatoes

• A bag of potatoes, not floury ones (read the label it will tell you what the potatoes are good for; roasting, mash etc)
• Olive oil, sunflower oil, butter, lard or goose fat - whichever you prefer
• Salt

Quick Cook

Put enough fat in a large baking tin to just cover the bottom. If you want to use butter use oil too or it's likely to burn. Put in a hot oven.

Cut potatoes unpeeled into quarters or halves depending how big they are. Take out the tray from the oven, put the potatoes in the pan, sprinkle with salt and then turn then over so they are coated with fat. 

Put back in the oven on hot for about 30 to 40 minutes, it depends how hot your oven gets, despite what the dial says they are all different.

These are also lovely with a few cloves of garlic and a couple of sprigs of rosemary thrown in, great with whole small new potatoes too.

Proper Roasties

Peel potatoes whilst fat is getting hot (as above) Put them in a saucepan of cold water, bring to the boil and boil for five minutes. (My other half does them for longer and would argue he does better roasties than me!) 

Drain thoroughly and then put back in the saucepan, sprinkle with salt and put the lid on - give them a big shake to roughen the surface up a bit.
Put in the baking tray as above. Turn once during cooking time.

Classic Sunday Roast Roasties - If you're cooking meat you can just add either of the above to the fat that the meat is cooking in.