retro jordan 7 How to make perfect roast potatoes

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Serves 4 [link widoczny dla zalogowanych], takes approximately 1 hour 15 minutes and is very easy to follow.
This recipe makes lovely crispy roast potatoes. Be warned – they are not low cal or low fat [link widoczny dla zalogowanych], but the potatoes are delicious. Note that these potatoes are perfect with gravy. The outside is crispy while the inside is fluffy and soaks up any stock. You can make these vegetarian roast potatoes by replacing the lard with vegetable oil. Be careful when getting the oil hot in this case as you do not want it to smoke.
Ingredients3 lbs (1.4 kg) of King Edward potatoes (Maris Piper or Romano will also do)3 oz (70 g) of lardSaltEquipmentLarge saucepanRoasting tray (measuring about 14 by 12 by 1 inches)ColanderTablespoonOven glovesMethodPeel the potatoes and cut them to size depending on how large you want your roasties to be. This recipe is based on smaller pieces (approx 2 inches long and wide) but will work with any size. If you are using larger pieces then you may want to roast them for a little bit longer.Put the potatoes into the saucepan and fill until all the water level covers all of the potatoes. Add two table spoons of salt.Bring the saucepan to the boil. Once the water is boiling turn down the heat slightly and leave the potatoes to simmer for about 10 minutes.As the potatoes are beginning to boil put 3 oz of lard into the roasting tray and place the tray into the oven at 425° F (220° C or Gas Mark 7). This will make the fat nice and hot by the time the potatoes are ready.You can test if the potatoes are ready by dragging a fork along them. If the fork scores the surface easily they are ready.Once the potatoes are ready. Take the saucepan off the heat and pour the contents into a colendar. Be careful of the hot water. Now shake the colendar vigorously. This should fluff the surface of the potatoes.Carefully remove the roasting tray from the oven and tip the potatoes into the fat. This will spit [link widoczny dla zalogowanych], particularly if there are still water drips on the potatoes. Use a tablespoon to baste each potato until they are all covered in hot fat.Put the roasting tray back in the oven and leave for about 20 minutes. After 20 minutes check the potatoes are roasting well. You may want to baste them again and turn them over.Leave for another 20- 30 minutes until golden brown and crispy on the outside.Sprinkle lightly with salt and serve.