Roast Potatoes: The crispiest and fluffiest you'll ever try

Please find the recipe below, but in short find the most suitable potatoes. They should be floury not waxy, you can always ask in the store but simply reading the info on the packet should give you a clue.

Roast potatoes

Rooster, King Edward or Maris Piper potatoes 2k / 4.5Lb

Water to cover

Table salt 3 tbsp

Baking soda 1 tsp

Duck fat or lard 100g / 3.5oz

Light rape seed oil 1 tbsp

Flaky salt to sprinkle

The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver.