1-Prepare ingredients: First, prepare all your ingredients by peeling and cutting the potatoes into those perfect medium pieces.

2-Preheat oven and boil potatoes: Preheat oven to 220°C (425°F, Gas Mark 7). Peel potatoes and cut into medium pieces approximately 2 inches across. Place potatoes in a deep pot, cover with boiling stock or water plus stock cubes, add the bicarbonate of soda and plenty of salt.

3-Cook potatoes and heat fat: Bring to a boil, then simmer for 10 to 15 minutes until the edges are tender. Place the beef dripping, tallow, or vegetable oil into a large roasting tin and heat in the preheated oven for 15 to 20 minutes until very hot.

4-Drain and rough up potatoes: Drain the potatoes in a colander and let them steam dry for 15 to 20 minutes to remove excess moisture. Return the dried potatoes to the empty pot, cover with a lid, and shake vigorously to rough up the edges.

5-Roast potatoes: Carefully add the potatoes to the very hot fat in the roasting tin, turn to coat them evenly, and roast for 45 to 55 minutes, turning once midway through cooking.

6-Serve: Serve immediately, sprinkled generously with flaky sea salt it’s that simple!