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Preheat the oven to 220°C/gas mark 8
Place the potatoes in a pan of cold water and bring to the boil. Cook until the potatoes are not cooked in the middle, but are starting to soften on the outside
6 large Maris piper potatoes, peeled and cut into thirds
Drain and leave the potatoes in the colander for 5 minutes so the steam can escape. Sprinkle over a little salt and lightly toss the potatoes so the edges break up slightly - this will result in nice crispy roasties
1 pinch of salt
Pour the oil or duck fat into a deep roasting tray and place in the oven for 10 minutes, until smoking hot
150ml of vegetable oil, or duck fat
Remove the tray from the oven and spread the potatoes out in the tray, taking care not to splash yourself with hot oil
Roast for 45 minutes, turning the potatoes halfway to ensure they are nicely cooked all over. Remove from the oven and serve immediately
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