Perfect Roast Potatoes

Peel and cut the potatoes in small egg sized pieces. Parboil them gently in salted water for about 10 minutes. Drain them (if you want you can reserve some of the water to add to a roast gravy, as its starch will help thicken the sauce). Cover the pan with the drained potatoes and shake it well to roughen up the edges, or scratch each of them with a fork. This will maximize the crunchiness. In a 220C/425F oven, preheat the tin with the fat (lard, drippings from a simultaneous roast or olive oil) and add the seasoned potatoes when it’s sizzling hot. Baste them well. Only roast the potatoes together with meat if you have lots of space left in the tin. If not, use a separate one. Roast until golden brown, or for the last 45 minutes of your joint’s cooking time. Turn the heat up while you rest the meat, for extra browning/crisping. You’ll need to do it anyway if you plan on cooking Yorkshire Puddings.