roast potatoes

Goose fat is the traditional choice for roast potatoes. However, after many trials and a nasty burn, we unanimously agreed that groundnut oil was the winner, as it emphasises the potatoes' nuttiness. Adding vinegar to the cooking water holds the centre of each potato together while making the edges soft and ready to crisp up in the hot fat.

2.5 kg golden wonder, yukon gold or king edward potatoes
2 tbsp white wine vinegar
180ml groundnut oil

Heat the oven to 200C (220C non-fan). Peel and cut the larger potatoes into 4 pieces and the smaller ones in half. Place them in a large pot and cover with cold water, 2 tbsp sea salt and the vinegar. Bring to the boil, then reduce the heat and cook for 10 mins until you can pierce one with a sharp knife.

Drain and return to the pot. Holding the lid tightly, jolt the pan a few times to bash the edges of the potatoes. Gently lift the fragile potatoes onto a cooling rack and set aside. Once cooled, place in the fridge overnight to dry out.

Share the groundnut oil equally between two trays and place in the oven for 3 mins until it has thinned and is smoking hot. Very carefully, lay the potatoes in the hot oil in a single layer, so that each is sitting in the oil. Turn them to coat each one and place in the oven for 15 mins.

Take the trays out of the oven and turn the potatoes over and cook for a further 15-20 mins until they are golden and crisp.