Chefs can't cook roast potatoes, this is Fern's recipe with a tweek here and there. 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 kg peeled potatoes, Desiree, King Edwards, Maris Piper are all good roasters.
- 200 g good beef dripping, duck, goose fat or lard
- salt and freshly ground black pepper, freshly milled
- Pre heat the oven to 200C Gas 7.
- Place a pan of cold water on the stove and bring to the boil.
- Cut the potatoes into large quarters pop them in a pan with a little salt. Bring to the boil
- 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 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.
- The inside will be soft and powdery with 2 crunchy edges, perfect!
- Serve piping hot.
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