Roasted Potatoes v.2

Version 2 comes from Great British Chefs. The lady who used to cook Sunday roasts for us during our trip to the Cotswolds always swore by Maris Piper potatoes. Since they aren't available here, I used Yukon Gold potatoes as the best approximation. This recipe turned out great. The takeaway from this version: briefly boil the potatoes and then toss them in a colander to loosen the flesh on the outside of the potatoes, then add them to a pan with already heated oil. 

1. Preheat the oven to 220°C/gas mark 8
2. Place the potatoes in a pan of cold water and bring to the boil. Cook until the potatoes are not cooked in the middle, but are starting to soften on the outside
3. Drain and leave the potatoes in the colander for 5 minutes so the steam can escape. Sprinkle over a little salt and lightly toss the potatoes so the edges break up slightly - this will result in nice crispy roasties
4. Pour 150ml of vegetable oil,or duck fat into a deep roasting tray and place in the oven for 10 minutes, until smoking hot
5. Remove the tray from the oven and spread the potatoes out in the tray, taking care not to splash yourself with hot oil
6. Roast for 45 minutes, turning the potatoes halfway to ensure they are nicely cooked all over. Remove from the oven and serve immediately

I didn't take a picture of my results because we ate them too quickly.