Every great roast deserves perfectly crisp roast potatoes.
Flavoured with garlic and rosemary, these golden roasties have crisp, crunchy edges and fluffy centres. Serve alongside beautifully cooked turkey, all the trimmings and plenty of gravy.
Place the potatoes in a large saucepan or stock pot and cover with cold water. Season generously with salt, add the bicarbonate of soda and bring to the boil. Parboil for 5-8 minutes, then drain and leave to steam dry in the colander.
Preheat the oven to 220°C/200°C fan/gas 7. Add the vegetable oil and duck or goose fat to a large roasting tray and heat in the oven for 10 minutes. Carefully add the potatoes to the hot fat, turning to coat evenly.
Roast for 30 minutes, then turn the potatoes. Roast for a further 15 minutes before turning again and adding the garlic and rosemary. Continue roasting for a further 15–30 minutes, turning once or twice more if needed, until the potatoes are crisp and deeply golden.
Transfer the roast potatoes to a warmed serving dish, scatter over the roasted garlic and rosemary, then season generously with flaky sea salt before serving.
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