Peel the potatoes and rinse them under running water to wash off any extra starch

Cut each potato into 3 or 4 even pieces (depending on how big they are)

Place a large roasting tray in a preheated oven (180C)

Put the potatoes into a pan of cold water salted water and bring to the boil

Cook until the tip of a knife goes into the potato easily

Drain them in a colander and leave to steam for a few minutes

Carefully put the duck fat in the hot tray in the oven and return it to the oven to heat up

Return the potatoes to the pan and dust with flour, giving them a shake to ‘fluff’ up the sides, be careful not to shake too hard that they fall apart

Place in the roasting tray, being careful as the duck fat will be hot

Leave plenty of space between the potatoes

Roast in the oven for 10 minutes and then carefully turn the potatoes

Repeat the process until the potatoes are all evenly coloured and cooked through

Drain on kitchen paper and season with Maldon sea salt