6-9 medium potatoes (allowing 3 halves each), salt, cooking oil or lard, plain flour, seasoned
To achieve th
e right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1½ hours.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Peel the potatoes and halve lengthways. The peeled side of the potatoes can now be scraped with a knife to give a smooth domed shape to all halves.
Place in a saucepan and cover with cold, salted water. Bring to the boil and then simmer for 5-6 minutes. Drain in a colander and leave to stand for 2-3 minutes before shaking the colander gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during the roasting.
Heat a frying-pan with 5 mm of oil or melted lard. Once it's hot, the potatoes can be lightly rolled in flour, shaking off any excess. Fry the potatoes in the oil, turning occasionally until completely golden brown. Now transfer the potatoes to a roasting pan. Pour some of the cooking oil into the pan (approximately 2-3 mm/ 1/8 in deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the paw. Roast for another 30 minutes. Remove the crispy roast potatoes from the pan and serve.
A knob of butter can be melted over the potatoes to enrich the crispy roast taste. For an ultra-crispy finish, increase the cooking time to 1½ hours, turning the potatoes in the pan half-way through.
To achieve th
e right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1½ hours.Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Peel the potatoes and halve lengthways. The peeled side of the potatoes can now be scraped with a knife to give a smooth domed shape to all halves.
Place in a saucepan and cover with cold, salted water. Bring to the boil and then simmer for 5-6 minutes. Drain in a colander and leave to stand for 2-3 minutes before shaking the colander gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during the roasting.
Heat a frying-pan with 5 mm of oil or melted lard. Once it's hot, the potatoes can be lightly rolled in flour, shaking off any excess. Fry the potatoes in the oil, turning occasionally until completely golden brown. Now transfer the potatoes to a roasting pan. Pour some of the cooking oil into the pan (approximately 2-3 mm/ 1/8 in deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the paw. Roast for another 30 minutes. Remove the crispy roast potatoes from the pan and serve.
A knob of butter can be melted over the potatoes to enrich the crispy roast taste. For an ultra-crispy finish, increase the cooking time to 1½ hours, turning the potatoes in the pan half-way through.
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