As @the esk and @Mutzo Nutzo , point out your choice of spuds is important, Albert Bartlet Roosters work well for me
Boil them in Beef stock for 10 mins, drain off the stock and save for gravy
Leave the spuds in the empty pan, add bit of olive oil, herbs (thyme rosemary) , salt and pepper, lid on shake gently but firmly, leave for at least 30 mins with lid on
Duck fat in a baking tray get it smoking hot, tip the content of the pan into the tray, careful it will spit
20-30 mins at 200c in the oven
Boil them in Beef stock for 10 mins, drain off the stock and save for gravy
Leave the spuds in the empty pan, add bit of olive oil, herbs (thyme rosemary) , salt and pepper, lid on shake gently but firmly, leave for at least 30 mins with lid on
Duck fat in a baking tray get it smoking hot, tip the content of the pan into the tray, careful it will spit
20-30 mins at 200c in the oven
