Everyone has their favourite method for making roast potatoes but I can't go past that of Tom (the undisputed roast potato king in my large and potato-loving extended family and, by happy coincidence, my husband). First he peels the potatoes (desiree for preference) and cuts them into smallish pieces - 6 to 8 pieces per potato - and boils them just a little too long, so that they're softening around the edges. Meanwhile, he's heating up the duck fat (err on the side of generosity - you can always pour it back later) in a 200C oven.

Drain the potatoes, shaking the colander a bit to rough up the edges, then toss through the hot duck fat and pop straight back in the oven for about 45 minutes until crisp and golden brown, flipping once or twice during the cooking time. Drain on kitchen towel (strain and keep the duck fat for another occasion) and sprinkle with salt flakes. Be gracious as you accept the accolades of your family.