Roast Potatoes

It was my mother who made me realize how good roast potatoes can be; richly golden and crunchy-crisp all over with a meltingly soft inside. She cuts her potatoes smaller than usual and boils them until just cooked, but not breaking up. A generous amount of very hot fat or oil is needed and it must have a good flavour, as this is absorbed by potatoes. Goose fat is best but duck fat and olive oil