4 people - alter the amount of potatoes as suits
goose fat / duck fat or lard (shortening)
1Pre-heat the oven to 250C (high). Put about 4 oz of fat / lard into a roasting dish and put the dish in the oven for about 15 - 20 minutes.
2Peel the potatoes and cut them in half. Pop them in a saucepan and cover with water, adding a dash of salt. Bring to the boil and boil for 10 minutes.
3Drain the potatoes and then give the saucepan a good shake to roughen up the edges of the potatoes. Rough edges helps them crisp up.
4Carefully remove the dish of fat from the oven and, using kitchen tongs, place each potato into the fat. Using a large spoon, pour the fat over the top of the potatoes.
5Put the potatoes in the oven for about 45 minutes - turn and bast the potatoes after 15 minutes and again at 30 minutes.
6Remove the cooked potatoes from the oven and put into a warmed serving dish and serve immediately.