Ingredients
- 6-9 medium potatoes
- salt
- cooking oil or lard
- plain flour, seasoned
Method
- Preheat the oven to 200°C/gas 6. Peel the potatoes and halve them lengthwise. Now scrape the peeled side with a knife to give a smooth, domed shape.
- Place in a saucepan, cover with cold, salted water, bring to the boil and simmer for 5-6 minutes.
- Drain in a colander, leave to stand for 2-3 minutes, then shake the colander gently. This will break down the edges of the potatoes, which will become crisp and crunchy during roasting.
- Heat 5mm (¼in) of oil or lard in a frying pan. Roll the potatoes in the seasoned flour and cook in the hot fat until browned on all sides.
Notes
Almost any potato will roast, but if you want a crispy edge with a light, fluffy centre, floury ones are needed. Choose between the following four varieties which will always give you this result: Maris Piper, King Edward and Desirée.