Roast potatoes by Adam Smith

Cut the large peeled potatoes into quarters.

Place in a heavy-bottomed pan, cover with cold water and season well with salt.

Bring to a boil and simmer until cooked through.

Strain in a colander and allow to steam out until room temperature, ensure they are in one flat even layer and not piled up on top of each other.

Once at room temperature, toss in the colander to fluff up the edges.

Place evenly onto a tray ensuring there is a gap between each potato and they are not touching.

Place into the freezer and leave overnight.

The next day, preheat your oven to 180°C/350°F.

Place the beef or duck fat into a roasting tray and place into the oven for 10 minutes to preheat.

Once hot, add the potatoes directly from the freezer into the hot fat.

Roll the potatoes in the fat and place into the oven for 20 minutes.

After 15 minutes turn the potatoes and put them back into the oven.

After a further 15 minutes turn the potatoes again and add the crushed garlic cloves, rosemary and thyme.

Put back into the oven for a further 15 minutes before adding the diced cold butter and spreading evenly across the tray.

Cook for a further 15 minutes before removing the potatoes from the oven and draining them on a cooling rack.

They should be beautifully golden and crispy all over.