We like to use groundnut oil, but you could use sunflower or olive.

PREPARATION TIME: 15 MINUTES COOKING TIME: 45 MINUTES SERVES 8

2kg (4Уз1Ь) King Edward potatoes, peeled and halved 125ml (4%fl oz) groundnut oil or 125g (4У202) fat

1  Put the potatoes in a large pan and add just enough water to submerge them. Cover with a lid and bring to the boil. Lower the heat and simmer for 5 minutes. Drain and shake in a colander to fluff up the edges of the potatoes. Cover to steam for a few minutes.

2 Pour the oil into a large roasting tin and place it in the oven until hot. Carefully arrange the potatoes in the roasting tin with the hot oil – it should sizzle when the potatoes go in. Turn the potatoes so they are evenly coated in oil and roast for 40 minutes, turning halfway through cooking. Drain off the oil and season with salt. Cook for a further 5 minutes or until golden and crisp.

Per serving: 290cals, 12g fat (1.5g saturated fat), 43g carbohydrate