How to roast potatoes
First of all, the best fat for roasting potatoes is goose or duck fat. If you can not get either of these, you should try to find lard or dripping. Peel your potatoes and cut them in to medium sized pieces (halve small potatoes and quarter large potatoes). Melt 50g of fat per 500g of potatoes in a roasting dish. Add the potato pieces and roll them around until they are fully coated. Season with salt and cook at the top of a preheated oven (190c, 375f, gas mark 5) for 40 minutes. Bast frequently with the fat until they are golden and cooked through. Some people like to partly boil the potatoes first, tossing them in the pot until they get a fluffy outer layer. This is perfectly fine to do but you will need to reduce your cooking time in the oven.