The wondrous potato is a staple in most kitchens across the UK and is loved by all thanks to their many ways of preparing them. Whether you’re a smasher, fryer, boiler or roaster, potatoes offer a massive range of culinary possibilities, with potato dishes also being incredibly diverse across numerous cuisines. But the most popular way Brits enjoy their potatoes is roasted as they’re often considered a key part of the much-loved Sunday roasts and Christmas meals.

By cooking them with lard, you can be sure of crispy and perfect roasted spuds that will be the star of any dish. Experts advise adding simple seasonings, which include a generous amount of salt, to make lard-roasted potatoes irresistible.

According to Firsthand Foods, one of the best types of lard for roast potatoes is leaf lard, which has nearly no pork flavour.

The lack of pork flavour in the lard makes it one of the best types of fat to use in roasting, and it has a very low water content, which adds to its ideal roasting capabilities.

“Low water content means you will get a crispy potato and a flaky pie crust with lard helping to coat the potatoes so that they crisp up on all sides while roasting,” reads the site.

“It also helps the seasonings stick to the potatoes, ensuring that every bite is perfectly delicious.”

Ingredients required for these scrumptious roast potatoes include 1.5 lbs. of new potatoes, 3 tbs. of lard, 2 tsp. of minced fresh rosemary, 1 ½ tsp. of salt and ⅛ tsp. of ground black pepper.

To make these lard roast potatoes you will first need to preheat the oven to 450°F and then place the potatoes in a pan, filling them with cold water to about 1” above the potatoes.

Next, turn the heat to high to bring it to a boil and then turn the heat down to medium-high and simmer the potatoes for five minutes.

Once simmered, strain the potatoes and set aside and then place the lard in a large cast iron skillet.

Melt the leaf lard on medium-high heat, and once the leaf lard is melted, add the potatoes to the skillet.

Then add 1 ½ tsp. of the minced rosemary to the potatoes and toss to coat the potatoes with the lard and rosemary.

After this you can then place the skillet in the preheated oven on the middle rack and set the timer for 25 minutes.

During this time, gently toss the potatoes two times throughout roasting to ensure even browning.

Once the potatoes are golden brown and fork tender, remove the skillet from the oven, generously add salt and pepper, toss to coat the potatoes and transfer to a serving bowl.

Finally, sprinkle on the remaining minced rosemary for garnish and be prepared to be blown away by the most mouth-watering roasted spuds around.