Beef-dripping oven chips

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5 and put 2-3 of your largest baking trays in to heat up. Cut the potatoes into uniform batons, about 1cm thick. Spoon the fat into the baking trays and return to the oven for 3-4 minutes until smoking. Remove from the oven and quickly tip in the potatoes, tossing them to coat in the fat, leaving plenty of space around them (don’t overcrowd them or they won’t cook properly).
2. Scatter sea salt flakes over the potatoes and cook for 30-35 minutes, swapping the trays around halfway through and turning the chips from time to time so they crisp up evenly. When they are golden, crisp and fluffy, remove from the oven, shake out on kitchen paper and serve, freshly scattered with more sea salt.