Roast Potatoes

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

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, then put a tablespoonful or so of fat or oil into the pot so it melts and warms, and shake the pot with the lid on so the potatoes get coated.

EITHER:

Pre-heat your oven to 425°F.

Put your baking tray in the oven for 5 minutes so it pre-heats too.

Put the potatoes on the baking tray, sprinkle them with a little salt, turn them so they are all coated, and put them in the oven to roast for 45 minutes, turning them every 15.

OR:

Pre-heat your air-fryer to 400°F

Put a paper liner on the tray and pour in the potatoes. Roast them for 20–25 minutes, shaking them up at the halfway mark, and serve them at once.