Roast Potatoes

There are some basic rules to be followed to achieve perfection in this method of cooking; perfection being crisp on the outside, soft inside. Always use a floury potato. The results will only be as good as the ingredients and the fat is crucial so use a highly saturated fat – best is perhaps beef, though rendered chicken, goose or duck fats are good too, as is olive oil, groundnut or sunflower oil. Deep-fried potatoes passed off in hotels as roast potatoes are an abomination.