60g goose fat OR 4 tbsp vegetable oil
900g King Edward potatoes
1. Preheat the oven to 220°C/fan200°C/gas 7. Put the goose fat or oil in a large roasting tin and pop in the oven to get really hot.
2. Meanwhile, quarter the potatoes and put in a large pan of salted water. Bring to the boil and cook for 6 minutes. Drain well, then shake gently in the pan to rough up the edges.
3. Carefully tip the potatoes into the roasting tin, coat in the fat and sprinkle with sea salt and freshly ground black pepper. Roast for 1 hour, turning the potatoes halfway through, or until crisp and golden all over. Serve.