Crisp on the outside, fluffy on the inside, no roast dinner is complete without perfect roast potatoes
Peel and cut the potatoes so that all the pieces are about the same size. Place in a saucepan of lightly salted boiling water. Cover and bring quickly back to the boil.
Reduce the heat and simmer gently for 3-5 minutes, until the edges are just beginning to soften. Meanwhile place the fat in a shallow sided roasting tin and place in the oven to heat while the potatoes are boiling.
Drain the potatoes and return to the pan. Put the lid on the pan and, holding it in place, shake the pan up and down vigorously a few times to fluff up the outside of the potato.
Roast for 45 minutes - 1 hour, turning the potatoes once or twice during the cooking time. Serve immediately, sprinkled with salt and pepper.