Ingredients
2kg Potatoes - I love Vivaldi but Maris Piper work brilliantly if you don’t have a Sainsbury’s near you 
150g goose fat/duck fat/any vegetable oil. 
flour 
Salt 
Pepper

Method
Preheat the oven to 180c and put a large roasting pan with the fat into the oven. 

Peel your potatoes and cut into 4.  Any smaller potatoes just cut into 2.  The best way to cook your potatoes is in the microwave in a bag to steam because they don’t get waterlogged which stops any chance of the potatoes becoming waterlogged or breaking up.  

To steam them, get a carrier bag and put your potatoes in, tie the bag so that it is totally sealed and no air is escaping and set the microwave for 5 minutes.  Jiggle the bag and put back in for another 3 minutes. 

When the microwave stops, leave for a minute and then very, very carefully cut open the bag tipping into a colander.  You now want to shake the colander with the potatoes in so that the edges of the potatoes rough up a little.  Take a large pinch of flour and sprinkle some over the potatoes also season with salt, jiggle again and put a little more flour on and salt on.   

Your oil should now be hot so tip the potatoes in very carefully, to be very careful you should top them in away from you as there is less chance of splash back. 

Cook for 15 mins and turn the potatoes over,  Turn again after another 15 minutes.  They should now be starting to colour and should be cooked through.  Leave for another 10-15 minutes when they should now be golden. Check the seasoning (always a good excuse for a cheeky potato) and serve.