The secret to perfect roast potatoes is to
use goose fat for flavour plus vegetable
oil to keep them nice and crisp.
Cut the potatoes into halves, quarters,
or eighths if really large – you want to
end up with even-sized 5cm pieces. Put
the potatoes in a large pan of salted
water. Bring to the boil, then simmer for
8-10 mins, until the outsides start to
soften. To check, try scraping a potato
with a fork – it should be easy to make
a mark but you shouldn’t be able to slide
it into the flesh. Drain really well, then
shake in the pan to rough the potatoes
up a bit. Add the goose fat and toss until
coated. Chill until roasting. The potatoes
will keep in the fridge for 3 days.
Heat oven to 180C/160C fan/gas 4.
Toss the potatoes with the flour, salt
and crushed peppercorns (see below).
Place the oil in a roasting tin large
enough to hold all the potatoes in one
layer and heat in the oven for 5 mins.
Quickly tip the potatoes in and return to
the oven. Cook for 30 mins, turning once.
When the turkey comes out of the oven,
increase the heat to 200C/180C fan/gas 6.
Cook for 30-40 mins more or until crisp all
over (you can do this while the turkey is
resting). Sprinkle with salt to serve.