Maris piper + sweet potato
Peel and chop into large chunks. Boil for 5 mins until edges starting to crumble then drain and leave to dry out. Stick a roasting tray in the oven with olive oil with beef dripping in it too. Season the tray with salt and leave to get FUCKING hot. Chuck drained spuds into oil, toss it around a bit and leave it in at 230 for an hour. Crispy outsides, brown bits and fluffy inside.

WIN
( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 11:56, 2 replies, latest was 11 years ago)

See above - I use the juices from the meat instead.
Also remember to give your spuds a bit of a shake to break down the edges if they need it.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:58, Reply)

Mix of both potato and fat. Interesting.
I always boil for much longer ... maybe 10-15 mins to try and fluff them up more.
(Baggenfrock get fucked, Tue 4 Nov 2014, 12:03, Reply)

Maris Pipers disintegrate if you boil them too long

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 12:04, Reply)

Maybe I'm not using the right potato. I usually just buy the bag labled 'potato'.
I'll try it your way.
(Baggenfrock get fucked, Tue 4 Nov 2014, 12:06, Reply)

^ This ^
I usually put the spuds onto boil about 1hr 10mins before I'm serving - 10 mins to start boiling, 5 mins actual boiling, rest of the time in the oven.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 12:08, Reply)