Ok. Let’s get the potatoes out of the way.

Roast potatoes, crispy on the outside, fluffy on the inside are a great accompaniment to your roast turkey – or any roast dinner for that matter.

Usually best way is to scatter them around the roasting tin, but with a big turkey there may not be room, or there may be too much fat – you only want a small layer on the bottom of the tin.  In this case use a separate roasting tin and baste in duck fat, goose fat or a few spoons of oil from the turkey tin. You should also boil them for a few minutes first and give ’em a bit of a shake before you stick them in the oven.

You will need floury potatoes to get proper crispy roasties.

So, here we go:

Preheat the oven  (200C/Gas 6). If the turkey is already ‘using’ the oven at a lower temperature, it will do.
Cut your potatoes to the the size you want. Boil them in salted water, or steam them(add a bit of salt), for 8-10 mins until the edges are a bit soft. Drain and give the pot a bit of a shake. This will roughen the edges and make them crispy.

Tip them in to your roasting tin and roll them in the fat – rem., just have a thin layer of fat.
Roast them for about 50 minutes  and only turn them once – twice max – otherwise they won’t be as crispy . If you’ve time at the end pour out the fat , throw on another bit of salt and give them a few more minute to crisp up.