Using a sharp knife, thinly slice each
potato about two-thirds through, so the
bottom of the potato holds the slices
together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.
Heat the fat in a
large roasting tin in the oven for 5 mins,
then carefully roll in the potatoes with
some sea salt. Roast at 200C/180C fan/
gas 6 along with the turkey for its final
30 mins. When you take the turkey out
to rest, increase heat to 220C/200C fan/
gas 7, give the tin a good shake and roast
potatoes for a further 30 mins until
crisp and cooked through.