Ingredients (3)
|
900.00 g
|
potatoes
— peeled |
|
5.00 ml
|
salt
|
|
|
lard
|
Method:
Cut potatoes into a comfortable size, but not too small. Place in a saucepan of cold water. Bring to boil. Add salt. The water should be at a rolling boil. When potatoes are slightly soft around the edges, drain them well.
Return saucepan to stove. Shake the pan so that the edges of the potatoes are slightly scuffed. This will give them crunchy, frilly edges when roasted.
Heat lard, dripping or even olive oil in a large shallow pan. Roll potatoes in fat or oil, then roast at 200 ºC for 45 minutes, or until golden and crisp. Only move once or twice, otherwise the edges will not crisp and brown.
Tip out any extra fat, sprinkle potatoes with salt and continue roasting until even crisper.
Eat hot (though it has to be said they are pretty good eaten when almost cold, or even prised away from the roasting pan the next day).
