Roast potatoes

PREPARATION

• Peel the potatoes and cut into large even-sized chunks.
• Rinse under cold running water to remove the excess starch.

Method

1. Par boil the potatoes in lightly salted boiling water for 10 minutes.
2. Drain them and coat in the hot oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
3. Roast in an oven preheated to 200_C/425_F/Gas mark 6 for approximately 45 minutes, turning twice.
4. Serve immediately

Tip

Potatoes put into hot oil or fat will soak up less fat and will crisp up better, however cold oil works just as well. Potatoes will absorb the flavour of the oil or at used, so choose accordingly: dripping or lard, rendered chicken or duck fat, corn oil, olive oil or sunflower oil are all suitable. For extra crispy roast potatoes, either score the outside of the potato with a fork after par boiling or shake the pan to roughen up the outside.

Serving suggestions

For a mouth–watering variation, roast the potatoes in olive oil with garlic and rosemary. This is delicious with lamb.

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