Roast Potatoes

The perfect roast potato follows the simple principle of hot fat and floury potatoes.

Ingredients

Preheat oven to 200°c.
Peel the potatoes, cut them into roughly 4cm pieces and put them into a saucepan with enough boiling water to cover them.
Boil the potatoes for five minutes.
After five minutes, drain the potatoes and gently shake them in the pan to lightly rough up the outsides (do not over-shake them or they might disintegrate).
Carefully place the potatoes into the roasting tin, pour over the oil and, using a spoon, coat them with the fat. Season them generously with salt.
Cook for 45 minutes.
When the potatoes are cooked, put them on a piece of kitchen paper to drain off any excess fat and serve.

Can it be Frozen? No.

Can it be prepared in advance? No.

Will leftovers be nice? No.

The reason for boiling the potatoes is to soften the outside so that, when you roughen them up in the pan, the outside of the potato becomes more easily penetrated by the fat and this turns it crispy.