Roast potatoes(side)

You can also use duck fat to make really crispy roast potatoes(save the fat from the week before and add to the oven to heat just swap the oil for the fat. 1. Peel and quarter potatoes and place in a saucepan of salted water and bring to the boil. Simmer for 5-10 minutes or until you can just get a knife into the potato easily. Drain very well. 2. While the potatoes are cooking, pour vegetable oil into a roasting tin so its at least 1cm deep and place in the oven to heat the oil for 5-10mins. 3. Shake the potatoes around in the colander to fluff up the edges(this helps to create crispy roast potatoes). Remove the oil from the oven and carefully pour in the potatoes(please do this away from yourself as the oil will be pipping hot!) Move them around as the full potato is coated in oil and sprinkle with some salt. Cook for around 40 minutes or until the potatoes are golden and crispy. Never pile the potatoes in the roasting tin or they will not cook. 4. When cooked, if the potatoes are very oily, pat them dry with kitchen roll before serving them.