Ingredients
- 3kg/6lb 8oz King Edward potatoes
- 4 tbsp goose fat, melted lard or vegetable oil
Method
- Peel the potatoes, cut in half lengthways or cut a flat surface so that all the pieces are approximately the same size.
- Standing them on the flat surface, use a small sharp knife to slice at a slight angle down each potato, cutting three-quarters of the way through, at 1cm/½in intervals.
- Rinse then leave for at least one hour (up to 24) in cold water.
- Heat the oven to 450F/230C/gas mark 8.
- Drain then stand the potatoes on an oiled baking tray, smear with fat and season with salt.
- Roast, basting once halfway through cooking, until fanned and nicely crusty.
Notes
If necessary, half cook and return to the oven when the turkey is removed, basting for a second time. Potatoes can be left in cold water for up to 24 hours after rinsing.