Triple-cooked roast potatoes

• beef dripping↗250g g

  goose fat or vegetable oil

• Maris Piper or King Edward potatoes↗1½ kg kg
• semolina↗2 tbsp tbsp

  or plain flour

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Tip the dripping, fat or oil into a deep roasting tin and put in the oven to heat up. Peel the potatoes and cut into roughly 5cm chunks. Or, for larger potatoes, quarter them. Cook in a large pan of boiling salted water for 6-8 mins until the outside of the potatoes are starting to soften. Drain well, then leave to steam-dry for a few minutes.

2. 2

   Return the potatoes to the pan. Sprinkle over the semolina or flour, cover with the lid and shake well to fluff the potatoes up.

3. 3

   Remove the roasting tin from the oven and carefully tip in the potatoes. Baste in the hot oil or fat so they’re fully coated. Roast in a single layer for 20 mins, then remove from the oven, turn and baste again. Roast for a further 20 mins, then repeat and roast for a final 10-20 mins until golden and crisp. Transfer to a plate using a slotted spoon and leave to cool completely. Will keep frozen for up to three months. Leave to cool first, then put in a freezerproof container. When ready to serve, heat the oven to 200C/180C fan/gas 6, then arrange the frozen potatoes in a single layer in a roasting tin and cook for 35-40 mins until piping hot.