Golden, crunchy on the outside and fluffy inside, roast potatoes are the heart of a great Sunday meal.

• Parboil cut potatoes for 8-10 minutes, then drain and shake them in the pan to rough up the edges.
• Coat generously in a hot fat with a high smoke point, such as duck fat, goose fat, or olive oil, preheated in the oven.
• Roast at 220°C (425°F) for 45-60 minutes, turning halfway, and season with salt, rosemary, and garlic.
• Do not overcrowd the tray, or the potatoes will steam instead of crisp.

Verdict: The combination of rough edges, hot fat, and high heat is the secret to consistent crunch.