Preheat your oven to 200C Fan / 220C. Place a large baking tray into the oven with a generous amount of oil (or goose fat) in it. Allow this to heat up.

Peel your potatoes and chop them into chunks. I tend to chop mine in half or into thirds depends on the size on the potato.

Place the potatoes in a saucepan of boiling salted water for about 10 minutes from the point at which the water is bubbling and boiling. The potatoes should be softer but not breaking up.

Drain the water off the potatoes and put them back into the saucepan with the lid on. Shake the saucepan a good few times so they get bashed about (you can't be too violent!!). This helps to get the crispy exterior.

Place your potatoes on your preheated oiled tray. Make sure they are in a single layer. The potatoes should sizzle as they hit the oil. Either quickly turn the potatoes over on the baking sheet so the oil is covering all sides or drizzle a little extra oil on top. Place in the oven for 40 minutes.

After 40 minutes check your potatoes, they should be nearly done. Turn them over, sprinkle with fresh rosemary and/or thyme (optional) and pop them in the oven for a further 10-15 minutes until they are crisp and golden.

Season with a little salt to serve.