The family recipes of Deborah and Simon Jessey

Roast Potatoes


  • 1 large Russet potato, or more, per person
  • Duck fat or vegetable oil
  • Pinch of salt


Scrub or peel the potatoes and cut them into quarters. Rince them repeatedly to get as much starch off the potatoes as possible. Put them in a saucepan, cover them with water and add the pinch of salt. Bring them to a roiling boil and let them simmer on medium for about 8 minutes. You want to be able to pierce them fairly easily with a knife. Drain the potatoes and rinse with cold water to stop them cooking.

Preheat the oven to 375F (190C). Add enough fat/oil to an appropriately-sized roasting tin to a level of about a ¼ of a inch. Place the roasting tin in the oven for about 5 minutes. Carefully transfer the potatoes to the oil, coating them as much as possible. Roast for about at least an hour, turning or basting them every 20 minutes, until the desired crispy texture is reached. For extra flavor, add a lightly chopped sweet onion.