The Perfect Roasties

Method

It all starts with the right potato. Choose a floury variety such as Maris Piper, King Edward or Desiree as their fluffy texture will crisp up well. Peel and chop them into similar sized chunks, then parboil in salted water for 10 minutes or until the outside begins to soften.
Drain well, then return to the pan, put the lid on and give them a good shake. This roughs up the surface to help the fat cling to it. Sprinkling them with flour at this point further ensures a crunchy texture.
For the roasting: The fat you choose is fundamental to the flavour. If you want to take your roasties to the next level, it has to be dripping. Not only does it give great depth of flavour, dripping is also completely natural and has a very high smoking point which results in ultra-crispy spuds.
Preheat the oven to gas mark 4 / 180'C. Put the dripping in a roasting tin and place in the oven for around 15 minutes to heat. Carefully tip the parboiled potatoes into the tray, stirring to coat them in the melted fat, then return to the oven for 1 hour. Turn every twenty minutes for an even finish.
Once ready, remove the tin with a slotted spoon and keep them warm in a serving dish.

Ingredients