* 1kg Markies, King Edward or Maris Piper Potatoes, peeled and cut to an appropriate size
* try to cut them so that there are no rounded sides
* Beef dripping to a depth of 5 mm, see below
* Salt

===Method===
* In a pan of fresh cold water, bring the Potatoes to the Boil and cook until they are fully cooked and just as they are about to fall apart.
* Carefully transfer the Potatoes (one by one) to a Colander.
* Leave until any Steam has disappeared.
* Meanwhile, add plenty of dripping to a Roasting tin - you want a depth of about 5mm when melted, and sprinkle in some Salt.
* Place the tin in the Oven and preheat 250° C (475° F - gas 9), [fan oven 230° C].
* Once the Oven has heated, quickly and gently transfer the Potatoes to the pan and turn them over so that they are coated in dripping.
* Return the tin to the Oven and reduce the oven temperature to 180° C (350° F - gas 4), [fan oven 160° C].
* Roast for about 1 hour - 1 hour 20 minutes, turning the Potatoes every 20 minutes.
* The cooking times can vary, but the Potatoes will be ready when they are crisp and golden all over.
* Remove from the Oven and serve.

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