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PdfPreheat the oven to 190°C/375°F.
Peel the potatoes and cut into quarters (if big 'uns) or halves if smaller. It's best to have roughly even-sized pieces.
Put them in a saucepan and cover with cold water. Bring to the boil and cook for around 5 minutes, until they begin to yield to the point of a knife.
Meanwhile, put the fat or oil into a roasting pan and heat it up in the oven.
Drain the potatoes well in a colander. You now need to rough them up a bit. Either shake the colander vigorously so the potatoes become a bit fluffy around the edges, or run the tines of a fork around each one.
Remove the roasting pan from the oven. It will be unbelievably hot. Tip the potatoes into the hot fat and roll them around so they're coated all over.
Roast for around 25 minutes. Then remove them from the oven and turn them all over using a 'gazunder' of some sort or a large, slotted spoon. Return to the oven and cook for another 25 minutes.
You'll know when they're done. You know what a roast potato looks like.