Step 1

Firstly, prepare your potatoes but cutting large potatoes in half and leaving smaller potatoes whole. You want all the potatoes to be roughly the same size.

Step 2

Add the potatoes to a large pan and then cover with cold water and half of the salt. Bring them to the boil and then boil for 6 minutes. Immediately drain and then leave for 2 to 3 minutes to steam.

Step 3

Once they have dried fully, give them a shake in the colander to rough up the edges. Don't be too vigorous as you don't want to break the potatoes.

Step 4

Add the flour, remaining salt and a good pinch of black pepper to a bowl then tip the potatoes in. Toss to coat.

Step 5

Melt 100g of the fat (unless you're using oil) until it has just turned to a liquid and then pour it over the potatoes, turning to coat all sides.

Step 6

Line a baking sheet and then add your potatoes to the tray, ensuring none of them are touching before popping the tray into the freezer for a few hours.

Step 7

Once the potatoes are solid, tip them into a freezer bag where they can be kept for around 6 months.

Step 8

When you want some potatoes, heat your oven to 210c or 190c fan and add the remaining 50g of fat to a roasting tray and then pop it into the oven.

Step 9

Once the fat is sizzling, add the frozen potatoes directly from the freezer and roast for 25 minutes. Remove them from the oven, gently flip them over and roast for an additional 40 minutes.

Step 10

Remove from the oven and tip them into a kitchen towel-lined bowl to remove the excess fat and immediately season with a good pinch of salt to keep them crispy.