Perfect Roast Potatoes: Christmas Essential

Place the potatoes into a large pot, cover with cold water, and add a good pinch of salt. Bring the water to a boil, then simmer for five minutes. Drain the potatoes and place the colander back on the pan over the residual heat to allow any excess water to evaporate. Give them a good shake in the colander, then leave them to cool.

Preheat the oven to 220 degrees Celsius. Put the beef dripping in a large roasting tin and place it in the oven for ten minutes until the dripping is smoking hot. Carefully add the potatoes to the hot fat, tilting the tray slightly to spoon the fat over each potato. Arrange the potatoes so they are not touching each other and season each one with a little salt.

Place the roasting tin in the top half of the oven and roast for 20 minutes. Remove from the oven, turn each potato, spoon more fat over them, and season again with a little salt. Return the tin to the oven for another 20 minutes. Turn the potatoes once more and roast for an additional 10 to 20 minutes, depending on your preferred level of golden crispness.