Ultimate Roast Potatoes

METHOD

1. Pre-heat the oven 220°C/Fan 200°C/Gas Mark 6.

2. Cover a roasting tin with a thin layer of vegetable oil, light olive oil, or fat of your choice and put into the oven to heat.

3. Select Original Rooster Potatoes that are all similar sized, peel them and then cut them into even halves.

4. Fill a suitable-sized pan with cold water and place in your halved potatoes (no need to add salt).

5. Put the pan onto a medium-high heat and bring to a gentle simmer. Cook the potatoes until tender (15-20mins).

6. Carefully tip the potatoes into a colander and allow a few minutes for the steam to cool down.

7. Gently toss the potatoes in the colander to to roughen the edges a little, then very carefully place the potatoes one by one into the hot oil or fat. The potatoes will sizzle gently.

8. Roast the potatoes in the oven with the rosemary for about 45 - 50 minutes approx. or until the potatoes are crispy on the outside and soft in the middle, turning the potatoes 2 or 3 times throughout. Be guided by the colour as to when they are ready they should be beautifully and evenly golden.

9. Remove the potatoes from the oven, drain onto kitchen paper to remove any excess oil or fat, and transfer to a warmed serving dish.

10. Serve with a sprinkling of salt.

The secret to the perfect roast potato? A little bit of goose fat and the Albert Bartlett Original Rooster!

What you will need