Ingredients:
6 -9 medium potatoes ( allowing 3 halves each)
salt
cooking oil or lard
1/4-1/2 cup seasoned flour
Directions:
Preheat oven to 400 F.
Peel the potatoes and halve lengthways.
Place in a saucepan and cover with cold, salted water.
Bring to the boil and then simmer for 5 to 6 minutes.
Drain in a colander and leave to stand for 2 to 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 1/4 inch of oil or melted lard.
Once it’s hot, the potatoes can be lightly rolled in the seasoned 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 (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
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 1 1/2 hours, turning the potatoes in the pan halfway through.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.