Darren goes against the grain a bit when it comes to cooking his roast potatoes. Contrary to popular opinion, he actually prefers to cook his potatoes the day before, whole and in the skins. This locks in the starch (which will help them become crispy and golden) and has the added benefit of saving a bit of time on Christmas Day.
Put the whole potatoes in a pan of cold water and bring to the boil. Turn the heat down to keep the water at a simmer until the potatoes are cooked all the way through. Lift the potatoes out of the water and leave them to cool on a tray overnight. The next day, preheat your tray of oil or fat, whichever you prefer, then peel the potatoes, cut into chunks and roast away!
