Preheat the oven to 220C/425F.

Peel the potatoes and half them.

Place in a pan and cover with salted cold water.

Place on a high heat and bring to the boil, then simmer for 8-9 minutes. This will ensure that the potatoes will be soft at the edges giving those tasty crispy bits.

Meanwhile, place the lard/dripping or goose/duck fat into a large roasting tin and place in the oven to for 10 minutes.

Drain the potatoes in a colander.

Give them a good shake to really roughen up the edges.

If you want your roasties extra crispy, toss them in a little flour or semolina. Just enough for a coating.

Carefully place the potatoes in the roasting tin with the hot fat.

Turn them over once to coat in the fat and then place in the oven.

Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.