​Method
Preheat oven to 190°C (170°C fan) mark 5. Peel potatoes and cut into large, even-sized chunks (about 5cm/2in). Put into a large pan, cover with cold water and bring to the boil over high heat. When the water boils, drain potatoes into a colander and leave to steam dry until cool enough to handle.
Put the fat/oil into a roasting tin large enough to fit the potatoes in a single layer. Put into the oven to heat up for 10min.
Meanwhile, scrape the tines of a fork over each potato piece, marking with stripes.
Carefully take the hot fat out of the oven. Add the potatoes, garlic, bay leaves and plenty of seasoning. Turn the potatoes to coat in the fat/oil. Roast for 1hr until golden, basting/turning occasionally. Transfer to a warm serving bowl and serve.
