Crispy roast potatoes the Cornucopia way:
Peel and cut your potatoes, ensure they are all a similar size. Place them into a saucepan with salted water. Bring it to the boil and simmer for 5 minutes. Drain thoroghly. Return to the saucepan (ensure the saucepan is dry), add enough warmed sunflower oil(or rapeseed oil, duck fat, goose fat) to coat the potatoes. Place the lid on the saucepan and agitate the potatoes. Pour into a baking tray. Roast for at least 1 hour – they can move around the oven as required to fit in with the other items. I find it is best not to season the potatoes until serving them.