Roast Potatoes

• Enough potatoes for everybody
• Salt
• Fat (goose or duck for choice, but bacon fat or olive oil will do)

Pre-heat your oven to 425F.

Peel the potatoes and cut them into same-sized chunks.

Cover them with cold, salted water and bring it to a boil. Parboil for just 4 minutes.

Drain the potatoes, put a lid on the pot, and shake it so all the potatoes get dinged about the edges.

Meanwhile, put a couple of tablespoons of your fat into a baking tray and put it the oven for 5 minutes.

Put the potatoes into the hot fat, sprinkle them with a little salt, turn them so they are all coated, and roast them for 45 minutes, turning them every 15.