The best way I have found to cook crispy, crunchy roast potatoes is to blanch them in boiling water until the edges start to crumble away. Drain well, then cook in very hot dripping or goose or duck fat, and only turn them once. That really is it!
1.5 kg peeled potatoes, Desiree, King Edwards, or Maris Piper are all good roasters.
200g good beef dripping
duck or goose fat
salt and freshly milled black pepper
Pre heat the oven to 200 Degrees C, Gas 7.
Place a pan of cold water on the stove and bring to the boil, add salt and re boil. Pop in the potatoes cut into large 1/4's.
Bring back to the boil and simmer for about 10 minutes, or until the outsides start to fall away, carefully drain.
Place the dripping in a baking tray, pop into the hot oven and heat for 10 minutes, or until just smoking.
When drained, remove the tray from the oven carefully add the potatoes to the hot fat, season well with plenty of salt and pepper and pop into the oven.
Cook for 35-40 minutes.
When the bottoms are very crisp and golden, turn over and return to the oven, cook for a further 35-40 minutes, until both sides are crisp and golden.
You need to end up with the inside soft and powdery with 2 very crunchy edges, perfect!
Serve piping hot.
Roast potatoes always cook and taste better when cooked in animal fat such as lard, goose fat or dripping.
Always overcook them so the outsides are just about to fall off, this ensures a crunchy top and bottom.
Only season when in the hot fat, this stops them from sticking to the tin.