Fill pan with water just over half way, enough to cover the potatoes
Add salt to the water, don't be afraid add a good amount!! Potatoes need salt!
Put the lid on a turn on the heat
While waiting for the water to boil peel the potatoes and cut them in half. Always do a few more potatoes than you think as they get smaller after cooked!
Get out your tray and put a good amount of oil in, enough to fill the whole tray with a thin..ish.. Layer of oil. Don't hold back too much! (You can use goose fat if you want but I'm vegetarian)
Pop the potatoes into the now boiling water and let boil for approx. 10-15 minutes
Pop the oiled tray into the oven on a fairly high shelf, set the oven to fan 180. The oil needs to be hot so have the oil in the oven while the potatoes boil.
After around 10-15 mins check on the potatoes, lightly run a fork down the potato and if it's soft and fluffy on the outside they're ready.
Drain all the water from the potatoes
Get your hot oil out the oven and put your potatoes onto the tray
Quickly put the potatoes back in the oven, still at fan 180 and leave to cook for ten minutes before checking on them.
After 10 minutes, get them out and turn them over. Put back I'm the oven for another 10 minutes.
Get them out again and turn giving them another ten minutes to cook. You will need to keep an eye on them as every oven cooks slightly differently!
And finally... Golden crispy roasts!