Maris piper or King Edward potatoes 1.5kg,
peeled and cut into large pieces
vegetable oil or duck fat 150ml
parmigiano reggiano 50g,
black peppercorns ground to make ½ tsp
Put the potatoes in a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 7 minutes. Tip into a colander, leave to drain for a few minutes, then toss lightly to rough up the edges.
Heat the oven 200C/fan 180C/gas 6. Drizzle the vegetable oil or spoon the duck fat into a large roasting tin and put it in the oven to heat up. When the oil or fat is hot, carefully tip in the potatoes and toss until fully coated. Roast for 25 minutes until the potatoes are starting to crisp, then turn over and roast for 15 minutes more until really golden and crisp.
Remove from the oven and sprinkle the potatoes with the Parmigiano Reggiano and black pepper. Toss well and return to the oven for 5 minutes until the potatoes are really crisp and the Parmigiano Reggiano has browned. Scoop out into a bowl lined with kitchen paper and serve.