6-8 floury potatoes; e.g Diseree, King Edwards
boiling water
3-4 tablespoons vegetable oil; or fat from the roast
Preheat the oven to 220 C / 425 F / Gas 7.
Peel the potatoes and cut them up into 3-4 cm sized pieces. Place in the boiling water. Bring back up to the boil and cook for 10 minutes.
Meanwhile put a good splash of vegetable oil or 50-60 g meat drippings in a large roasting tin and place in the oven. Drain the potatoes. Put them back in the (now empty) pan. Put the lid back on and give them a good shake. This gets the outsides of the potatoes all fluffy and gives them that crispness when done. Take the roasting tin out of the oven and put it on a medium heat on the hob. Place the potatoes in the oil. Baste them well, then put them in the oven for about 1 hour. You can baste them again during the cooking time if you remember. Serve with the roast meat and some other vegetables for a traditional British Sunday lunch.