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Perfect for ultimate Sunday roast dinner.


  1. Wash, peel and wash potatoes.
  2. Cut in to even size pieces, allow 4-5 pieces per portion.
  3. Cover with water and bring to the boil.
  4. Drain.
  5. Allow to steam dry.
  6. Heat a good measure of goose or duck fat in a roasting tin.
  7. Season with salt and cook in a hot oven 220°C.
  8. Turn half way through cooking time.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne