All Simple Vegetable Recipes


Very Crisp Roast Potatoes

VERY CRISP ROAST POTATOES


Serves 6

  • 2 lb (900 g) floury-variety potatoes, parboiled in their skins

  • 2 oz (50 g) lard or dripping

  • salt

  1. Pre-heat the oven to 400F/200C/gas mark 6. Peel the potatoes and cut into even-sized pieces.

  2. Drag a fork all over the potatoes making ridges; if you can't be bothered with this then rough-handle them in the colander.

  3. Put the lard in a baking tray, heat through and then add the potatoes.

  4. Turn them so they are evenly coated with fat, sprinkle with salt and roast for 30 minutes.

  5. Turn, salt again and check if they are ready after 20 minutes.

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