Attaining the 'perfect roast potato' always opens the floodgates of debate. There are so many little tweaks and variations at every stage of the recipe.
The debate often starts with: 'Desiree, King Edward or Maris Piper?' - but parboiling timings and 'fluffing' the potatoes may also provoke disagreement amongst chefs. Then, of course, there's the question of the fat the potatoes are roasted in. The goose fat in this recipe can be substituted for duck fat, chicken fat, dripping or oil. For extra flavour, sprigs of rosemary, sage or thyme may be introduced during the roasting process. Or take Anna Hansen's lead, and spice-up crispy roast potatoes with nigella seeds, Urfa chilli flakes, sliced garlic and chopped rosemary.