Put the potatoes in a large pan, cover
with cold water and add the bouillon
powder or stock cubes, turmeric and
bay leaves. Cover with a lid, bring to a
boil and simmer for 10 mins until the
potatoes start to soften on the outside
but remain whole.
Drain the potatoes well and give them
a shake in the colander to rough up the
edges, then leave to steam-dry in the
colander for 5 mins. Meanwhile, pour the
oil and duck or goose fat, if using, into
your largest baking tray (the spuds will
need plenty of space to really crisp up)
and put in the oven underneath the
turkey to heat for a few mins. Once
the potatoes are dry, sprinkle with the
flour and plenty of seasoning, then
toss to coat. Can be frozen for up to
3 months – to cook from frozen, add
an extra 20 mins to the cooking time.
Remove the hot tray from the oven.
Carefully tip in the potatoes and coat
in the hot fat. Cook for 30 mins at
200C/180C fan/gas 6, on the lower
shelf of the oven underneath the joint of meat, if making.
When you take the joint or main meal out, turn
the oven up to 220C/200C fan/gas 7.
Turn the potatoes over in the tray and
continue cooking for 45 mins-1 hr longer
on the top shelf, until golden and crispy.