Secret of crispy roast potatoes

Choose a floury spud such as King Edward or Maris Piper.  Peel and cut longways through the narrow side, so you have one flat surface and one round surface.  Boil for 15 – 18 minutes until the edges start to break up.  Drain well then dry them slightly over heat in a metal colander.  Toss them vigorously in flour seasoned with salt, pepper, chopped thyme and a hint of cayenne pepper and throw them around to break up the edges and make them craggy.  In a roasting tin, heat up some goose fat mixed with dripping (about a centimetre deep) until it is very hot, then carefully put the potatoes into the fat (on whichever side you wish, round or flat, but keep them all the same) and baste them.  Cook in a very hot oven for around 20 minutes, then drain off the fat into a pot (so you can re-use it) before returning to the oven for another 20/25 minutes. This will give you a crispy outside and lovely, fluffy middle.