Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tip the potatoes into a large pan of cold, heavily salted water. Put on a lid and slowly bring to the boil. Turn down to a simmer and cook for 8 minutes, until the edges of the potato are just starting to soften. Drain using a colander and toss to rough the edges slightly. Season the potatoes generously, then tip out onto a tray and allow to cool completely.
Heat the oven to 200C/fan 180C/gas 6 and put the fat into a large baking tray, then transfer to the oven for 20 minutes. Once hot, remove from the oven and put the tray over a medium heat. Carefully add the potatoes, turning each one to ensure that they’re completely covered in the fat.
Put back in the oven and roast for 40 minutes, then turn all of the potatoes and roast for another 20-30 minutes until deeply golden and really crisp. Drain on kitchen paper and season well with sea salt.