1-Step 1: Prep Your Ingredients First, peel and chop the potatoes into medium pieces about 2 inches across. This size ensures even cooking and a great crunch. Place them in a deep pot and cover with boiling stock or water, then add 1 teaspoon bicarbonate of soda and plenty of salt for flavor.

2-Step 2: Boil the Potatoes Bring the pot to a boil and simmer for 10 to 15 minutes until the edges are tender. This parboiling step is key to creating a fluffy inside. While that’s happening, preheat your oven to 220C/425F and prepare the fat for roasting.

3-Step 3: Heat the Fat Put 100 g beef dripping or tallow or vegetable oil into a large roasting tin and heat it in the oven for 15 to 20 minutes until very hot. This hot fat is what gives the potatoes their crispiness, so don’t skip this part.

4-Step 4: Dry and Roughen the Potatoes Drain the potatoes in a colander and let them steam dry for 15 to 20 minutes. Return them to the pot, cover with a lid, and shake to roughen the edges for extra crunch. Carefully add the potatoes to the hot fat in the oven, turning them to coat fully.

5-Step 5: Roast and Serve Roast for 45 to 55 minutes, turning once halfway through, until they’re golden and crispy. Serve with 1 teaspoon flaky sea salt for a final touch of flavor. The total preparation time is about 1 hour and 20 minutes, including 10 minutes of prep, so plan accordingly.