Roast potatoes can make or break Christmas dinner. Too soggy or even slightly burnt and your status as festive chef-in-chief could be under threat.
Plus you might disappoint your gran.
Floury potatoes like Maris Pipers are often a popular pick for roasting but all-rounders like the Desiree are our roasties of choice.
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To begin, peel and chop your potatoes then boil them for twenty minutes until the outsides start to cook and break up slightly. Put your roasting tray into the oven and leave it for 20 minutes to ensure it is piping hot.
Take the tray out of the oven, add two tablespoons of beef dripping, which should immediately start to smoke, and then carefully tip all the potatoes into the roasting tray.
Don't move the potatoes around or season them once they're in the tray. Salting the potatoes before you put them into the oven draws out all of the water and makes them more likely to stick to the roasting tray - a recipe for spending your Christmas afternoon washing up rather than sipping mulled wine.
Instead, salt the potatoes after they've been cooking for an hour, and then return them to the oven for another hour until they're crispy and golden.
For more expert tips and recipes like this visit Food Network.