- 6
Ingredients
- 1.3 kg/2 lb. floury potatoes such as King Edward or Maris Piper, peeled
- lard, dripping, goose fat or oil
- coarse sea salt
Preparation
Step 1
1. Heat oven to 200C/fan 180C/gas 6. Cut the potato into whatever size chunks you would like to eat, but not too small (you should be able to take a couple of bites out of each one). Parboil the chunks in lightly salted water for about 5 minutes. Drain and tip into a sieve, then vigorously rattle them around. This gives the outsides a good roughing up - a textured outside will produce a fantastic crunchy surface.
2. Heat about a 2-3mm depth of fat in a roasting tin on the hob. Tip in the potatoes, turn them in the fat, then roast in the oven for about 45 minutes - the cooking time will depend on the size of the chunks. Move the potatoes around a few times during cooking (no more or you'll lose all the delicious little crunchy bits).
3. Drain off the fat, sprinkle the potatoes with sea salt and put them back in the oven for another few minutes before serving. They should be deep golden brown and crispy on the outside, and light and fluffy on the inside.