1. Preheat the oven to 200C/fan 180C/gas 6 and place a roasting tin in it (one that is large enough to hold the potatoes in a single layer).
2. Prepare 1 kg potatoes, if they are medium-sized, peel and chop them into 4 even-sized pieces, if they are smaller, chop them into 2-3 pieces, 5cm each.
3. Place the chopped potatoes in a large pot with just enough water to cover them.
4. Wait for the water to boil before adding salt. Reduce the heat as soon as the water reaches a full rolling boil, set your timer, and simmer the potatoes, uncovered, for 2 minutes.
5. In the meantime, heat up100g of duck or goose fat or 100ml olive oil in a hot roasting tin for a few minutes until it’s extremely hot.
6. Drain the potatoes in a colander and fluff up the outsides by shaking the colander back and forth a few times.
7. Add 2 tsp flour and give them another shake or two to make sure they’re uniformly and thinly coated.
8. Carefully place the potatoes in the heated fat – they will sizzle – then spin and roll them around to coat them completely.
9. Spread them out in a single layer, with plenty of space between them.
10. Remove the potatoes from the oven after roasting for 15 minutes and turn them over.
11. Turn them over after another 15 minutes of roasting. Return them to the oven for another 10-20 minutes, or until golden and crisp, whichever comes first. It will be unevenly colored, which is exactly what you want.
12. Serve immediately after sprinkling with Maldon salt.

This recipe yields deliciously roasted potatoes that can be enjoyed with any side dish of your choosing. The entire recipe takes a total of 50 minutes to make, with a prep time of 15 to 20 minutes, so it’s pretty quick and easy. If you’d like more inspiration on how to roast potatoes, check out this video recipe.