Instructions

Heat the oven to 200°C/180°C fan/gas 6. Pour the oil (or goose fat, if you choose to use it; see tip) into a large roasting tin and put in the oven to heat up.
Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Simmer for 4-5 minutes until just tender around the edges.
Drain the spuds well, then return them to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes. Take the roasting tin of hot fat out of the oven, then use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go.
Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and serve.