Best-ever Roast Potatoes

 Best-ever Roast Potatoes

  Serves 8
  Crispy and golden on the outside, tender and fluffy inside – just how we all like them.
  8 desiree, pontiac or Dutch cream potatoes, peeled, halved
  ⅓ cup rice bran oil or turkey fat
  salt and freshly ground black pepper, to season
 
  Preheat the oven to 200°C. Cook the potatoes in a large saucepan of boiling salted water for 8–10 minutes, until almost tender. Drain, return to the pan and shake gently to roughen the surfaces, or score with a fork.
  While the turkey or other meats are resting, heat the oil or fat in a baking pan in the oven for 3 minutes. Add the potatoes, season to taste and toss to coat. Bake for 15 minutes then turn the potatoes and bake for a further 15 minutes, until golden and crisp.
  TIP Halved parsnips and chunks of kumara can be added to the roasting pan with potatoes.